The portal of the Rome Chamber of Commerce for agritourism and the local area
Cut the meat into strips 5-cm wide, season it with salt, pepper, peperoncino and garlic and leave it to macerate for 24 hrs. Then, place the meat in a wood oven for 4-5 hours. Once this has been done, cut the meat into thinner strips. Prepare small bunches of 4-5 pieces and tie them with a red ribbon.