For this cold cut, La Casara relies on the expertise of masters 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 undergoes 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 sensation of aromatic herbs and spices, balanced salting, and a very elegant and well-calibrated smoking.
Excellent cold cut for appetizers with giardiniera made from Tropea red onion. It pairs perfectly with fragrant wines from Alto Adige such as Gewurztraminer and Muller Thurgau. Additionally, it goes well with the classic of classics, Lagrein. Great both sliced and cubed for recipes of vegetable creams like, for example, broccoli and speck. Excellent cold cut to use on lightly buttered and partially toasted bread crostini.
€ 298,90
per intero 8 - 10 kg ca.
di anidride carbonica risparmiati all'anno
of carbon dioxide saved each year
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Speck de 'na Volta interior
Veneto
