Merkki: Artigiani di Bottega

South of the Alps and north of the Dolomites: Here the Mediterranean tradition of cured meat, which included the seasoning of meat, met with the northern European, which used the smoke to store supplies for the winter. Inimitable flavors were born.
The speck is obtained from the best cuts of pork, seasoned with salt and spices, slightly smoked and aged. It is tasted with rye bread and Lagrei