Fiocco di Speck (500g) even the version of stewed

even the version of stewed bacon has been able to carve out its own leading role in Trentino cuisine

tanto che già nel Quattrocento in un manoscritto di Martino de Rubei si parla già di “carne salada”

Since in past centuries it was a real necessity to keep meat for as long as possible

Hungarian salami

Once the pork has been boned and made flat

Fiocco di Speck (500g) even the version of stewedDescription Description of the production process speck flake: sectioned pork rump, from the European Union. After the boning and the salting period, it is smoked and finally seasoned The speck flake is obtained using the central part of the pork leg. It is a slice of meat with no fat or rind, a product with a more delicate flavor than traditional speck. It is a product made with selected meats, boned and trimmed of excess fat. Then we move on to the