Sliced IbiSe' Speck 10 x 110 gr

Northern Italy Mountains’ specialty.Type of meat: selected EU pork back legs from controlled breeding circuits.Production process: pork leg is boned-out, pressed and pickled with salt and pepper; delicately smoked for 7 days at a temperature of 20 degrees; then cured in controlled temperature and humidity cells for few months.Flavour: peppered and smoked.