For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
The Speck fillet is a real South Tyrolean specialty reserved for the finest palates.
Aromatic and fragrant, this fillet should be tasted with an important red wine, such as the Lagrein or the Amadeus Rosso da Schiava biological.
Cut the Filet into thin slices, like a carpaccio, and season with a few drops of extra virgin olive oil.
Add some slice of a good mountain cheese and voilà, the simple and tasty dinner is served.
Specific References
No customer reviews for the moment.
The Valle d’Aosta Lard d’Arnad DOP, is obtained from the sparrow of national pig.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.
The Speck Alto Adige IGP Tirolinger is produced with selected boned maize thighs.
Produced with the best swine meat according to the traditional recipe of family and flavored with aromatic herbs, this speck is seasoned with fresh mountain air.
Senfter mountain pork is produced with pork, flavoured and salted. Mountain pork is a Trentino specialty produced with Italian pigs, and spiced with Trentino spices.
Sweet neckline is a piece of seasoned pork.
Once sliced, the Speck looks like a slightly smoked raw ham, obtained from selected cuts of pork.
From the exciting traditional and intense flavor, in the typical white paper.
Spanish salami gourmand with black pepper with a delicate and smoked taste.
It stands out for the calibrated roasting of the Tacchino Fese and the delicate aroma according to the original recipes of Attilio Lenti.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
With the Iberian ham without bone, you will have the best Iberian ham of the highest quality.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
It is simply the best bresaola in Valtellina, marked by the IGP brand.