Monte Pollino Sea Salt comes from the ancient saltpans of Trapani and Marsala where crystal water, together with the strength of wind and sun, creates a unique salt. This seasalt is extremely rich in precious trace elements making it more soluble, flavorful and nutritious.
Aristodemo Leoncini, a renowned master of the art of making salted meats, started a small family business back in 1918 in the Province of Reggio Emilia. Today, the strictest ancient meat processing techniques are used, following age-old Emilian recipes that are jealously protected and handed down through the generations. This top quality shoulder is cooked in a steam oven, lightly smoked using exclusively a traditional wood-fired method and coated with spices and aromas to create the traditional flavor of porchetta.
For more than six decades, La Valle has been bringing genuine Italian flavor to tables around the world. The consistency of the Passata is most similar to puree. It's attractive glass jar makes for convenient use and storage.
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