€ 174,90 for Trancio S/V da 5,5 kg ca.
For this cured meat, La Casara relies on the expertise of high-altitude butchers from South Tyrol. Nationally sourced pork legs of large sizes are used.
The leg is deboned, then seasoned and massaged every 3 days. After that, it goes through smoking for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned.
The 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 salting and a very elegant and well-calibrated smokiness. Excellent cold cut for an appetizer with a giardiniera made from sweet Tropea onions. It pairs perfectly with aromatic wines from Alto Adige such as Gewutztraminer and Muller Thurgau. Additionally, with the classic of classics, Lagrein.
Excellent both sliced and diced for recipes of creams for vegetables such as broccoli and speck. A great cold cut to use on lightly buttered and partially toasted slices of bread.
€ 174,90
for Trancio S/V da 5,5 kg ca.
✔ You have added the product to your cart!
Veneto
Speck from 'Once a Half
