Our own salted meat, produced in Val di Fassa, Trentino, high quality, vacuum-packed
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PREPARATION TIPS: Serve as a carpaccio with a drizzle of olive oil and flakes of Grana Padano or Parmesan cheese, or lightly grill and serve with beans in the classic recipe from the lower Trentino region, "carn salada e fajioi." Our favorite recipe is the one you'll find in the recipes section of chef Stefano Florian's e-commerce site, La Soldanella restaurant in Pozza.
PRODUCTION: Cured meat produced with selected heifer legs, which are deprived of fat and then salted and flavoured with spices and herbs according to an ancient Trentino recipe, left to rest for a period ranging from 15 to 20 days.
INGREDIENTS: heifer's breast, water, salt, spices, natural flavours. ANTIOXIDANTS: ascorbic acid. PRESERVATIVES: sodium nitrite and potassium nitrate.
DOES NOT CONTAIN GLUTEN OR LACTOSE. STORAGE: In the refrigerator at 0+4 degrees.
EXPIRY: 30 days sliced / 60 days in pieces