Matured product made by beef thight called “Punta d'Anca” (Haunch's Tip). It has a compact shape and an higher quality as it comes from the “noble” thight muscles. Dry salted (for a period that depends upon the size), every single piece is stuffed, dried off and matured in optimal temperature and damp so that thet aid the typical organoleptic characteristics. Maturation methods come from multi year experience by Salumificio Gianoncelli.