Half smoked rib

Half smoked rib

The Whole Rib by Corrado Benedetti is a meat that presents an excellent balance between fatty and lean parts with an aromatic scent and notes of toasted wood.

The whole rib of the pig is carefully processed to maintain its natural anatomy. The rib, even after being processed, retains both loin and belly in a single delicious cut. The rib is first aged and then smoked. The result is exciting. A mix of fatty and lean meat with hints of smokiness, all in a slice that stands out to the eyes and the palate.

Half smoked rib: How is it produced

Corrado Benedetti, Veneto

Ingredients Half smoked rib

Nutritional values