The highly prized, rare and expensive, most tender part of the prosciutto from the rump of the pig in the Po flatlands. With a spicy flavour it is produced from rump (top round) of pork, cured in its bladder, and aged for as much as 18 months and then steeped in white wine. It is only produced between October and February each year. It is frequently served with a fried bread called torta fritta.