€ 36,50 for Trancio S/V da 1 kg ca.
For this cured meat, La Casara relies on the expertise of high-altitude butchers from South Tyrol.
Large national pork legs are used.
The leg is deboned, then seasoned and massaged every 3 days.
After that, it goes through the smoking process for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned.
Aging then continues for about 10 months in naturally ventilated environments.
Coscia suina, sale, destrosio, saccarosio, aromi e spezie, antiossidante E300 (acido ascorbico), conservanti E252 (potassio nitrato), E250 (sodio nitrito).
Allergeni: nessuno
Shelf-life: 90 giorni
This is a speck with a very pleasant aromatic sensation of herbs and spices, with a balanced saltiness and a very elegant and well-calibrated smokiness.
Excellent cold cut for an appetizer with a garden mix based on sweet Tropea onions. It pairs perfectly with aromatic wines from South Tyrol like Gewurtztraminer and Muller Thurgau. Additionally, with the classic of classics, Lagrein.
Great both sliced and diced for recipes of creams for vegetables such as broccoli and speck. Excellent cold cut to use on lightly buttered and partially toasted bread crostini.
€ 36,50
for Trancio S/V da 1 kg ca.
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Veneto
Speck de 'na olta 1 kg
