In the northern center of Italy lies Lombardia – the birthplace of John Volpi. It was here that he learned the art of dry-curing meat. This product is a result of centuries of learning. It is a staple of the Italian kitchen. Sliced thinly it can be eaten on toast, or chop to use as the irreplaceable ingredient in many Italian recipes.
Not like the picture
The product I reveived is just grease, and doesn’t resemble the product pictured in the least. Very dissapointed with it.