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Speck from 'na olta half
For this cured meat, La Casara relies on the expertise of South Tyrolean butchers. Large cuts of national pork legs are used. The leg is deboned, then spiced and massaged every 3 days. Afterward, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned. The aging process then continues for about 10 months in naturally ventilated environments.
£ 148.66
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Description
For this cured meat, La Casara relies on the expertise of South Tyrolean butchers. Large cuts of national pork legs are used. The leg is deboned, then spiced and massaged every 3 days. Afterward, it is smoked for 4 - 5 days in stone spaces where juniper wood and other non-resinous plants like beech and oak are slowly burned. The aging process then continues for about 10 months in naturally ventilated environments.
Ingredients
Pork leg, salt, dextrose, sucrose, flavors and spices, antioxidant E300 (ascorbic acid), preservatives E252 (potassium nitrate), E250 (sodium nitrite). Allergens: none Shelf-life: 90 days
Without allergens
Nutritional Analysis
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The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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