Pronounced kinda like in-do-yha, we like serving this pork salame best at room temp and schmeared on crusty bread while still hot from toaster. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish.
each whole piece averages around 2.5lbs, not sliced
store in the fridge; once sliced open, store with plastic wrap pressed against the cut surface (as long as it stays dry and at a consistent cool temp, will last in the fridge for months)