The preparation of this hybrid of sausage and prosciutto crudo of Italian origin follows the guidelines left by the pioneer nonnos who helped found
Venda Nova do Imigrante, in the mountain range of Espírito Santo. The original pork cut was taken from the animal’s neck, and has been replaced by pork loin, but seasonings and technique remain the same. During manufacturing, the pork loin is dehydrated with salt, rinsed, dried out and seasoned with black pepper and garlic. Then, the meat is cured for about six months. With a very intense flavor, socol should be served very thinly sliced.