An icon of Piedmontese cuisine, and particularly of the Langhe region, the plin has now become a hit throughout Italy. Named for its characteristic ‘pinched’ seal, we produce it according to the traditional methods of handmade plin, using a state-of-the-art production process. Alongside the two types of meat (beef and pork), ingredients such as steamed spinach and leeks enhance their flavour. The dish is finished by seasoning with salt and flavouring with natural spices.