Speck Stagionato Weight:Envelope (100g) a slow period of rest

a slow period of rest and maturation lasting six months

Description

Nutritional characteristics per 100 g: Kcal 370 Kjoule 1548 Proteins: 23

practically as a single dish

Conservante: E250

Speck Stagionato Weight:Envelope (100g) a slow period of restDescription Description of the Trentino speck production process: Sectioned pork leg from the European Community. After the salting period, it is smoked and finally seasoned Speck from Trentino Alto Adige is a typical product of the region. Indeed, it is a true flag of our region's food and wine. One of those products that have its roots in the centuries, spread throughout the territory and capable of conquering the tables of Trentino. Suffice it to