Lingua di manzo salmistrata (1kg) Description of the Trentino speck

Description of the Trentino speck production process: Sectioned pork leg from the European Community

CESTO NATALIZIO composto da : 1 trancetto di Speck stagionato ( peso minimo 500 gr )

also appreciated in the "Amatriciana" version

In different ways

slightly smoky taste

Lingua di manzo salmistrata (1kg) Description of the Trentino speckDescription Description of the production process cured beef tongue: Selected beef tongue. After the salting period it is vacuum packed The corned beef tongue represents another typical feature of Trentino cuisine. One of those dishes that can stand the test of time. Capable of going from being a "poor" dish to a more everyday use. Even in the most refined restaurants and kitchens. Also because this corned beef tongue boiled in a pressure cooker and