ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO mullet Cantabrian anchovies in extra virgin

Cantabrian anchovies in extra virgin olive oil

with delicate notes of butter and almond that alternate with more important notes of damp wood and pit

sliced and pickled in vinegar

Obtained from fresh artichokes cut into fourths

Maturing: 5 days

ROVAGNATI - HAM COOKED GRAN BISCOTTO CLASSICO mullet Cantabrian anchovies in extra virginOnly the best pork legs (only 1 out of 4) are selected and hand boned without cutting the leg. Flavoured with a secret blend of aromas and spices and massaged up to 72 hours, Gran Biscotto is slowly steamed for 12 hours and lastly left to rest for up to 4 weeks. This is how we get that exclusive taste, fragrance and consistency.