Speck


Speck Rigamonti is produced according to the ancient tradition of masterfully cured meat producers of Alto Adige from selected hindquarters of lean pork, carefully trimmed, boned and worked open, leaving the muscle intact. The salting process is performed with the addition of salt and natural flavourings. The smoking and slow seasoning give it an unmistakable aroma and a sweet slightly smoky taste which offers real connoisseurs an outstanding gastronomic experience.

Speck


Speck Rigamonti is produced according to the ancient tradition of masterfully cured meat producers of Alto Adige from selected hindquarters of lean pork, carefully trimmed, boned and worked open, leaving the muscle intact. The salting process is performed with the addition of salt and natural flavourings. The smoking and slow seasoning give it an unmistakable aroma and a sweet slightly smoky taste which offers real connoisseurs an outstanding gastronomic experience.

Ingredients


pork
salt
spices
aromatic plants
natural smoking

Preservatives
E250

Anti-oxidant
E301

Eating suggestions


As a snack, starter or second course dish. Ideal also as an ingredient to cook rich first course dishes. For traditional tasting it is recommended to eat the product cut by a knife into small shavings.

Nutritional values


Nutritional values
Protein
Carbohydrate
Fat
1225 kJ – 294 Kcal
28
0,5
20g

Seasoning


WIKI

The meat is seasoned at an average temperature between 12 and 18°C and, including the drying time, the process lasts from 3 to 8 weeks. The seasoning chambers, like the drying chambers, must be equipped with specifically air-conditioned systems which are able to ensure optimal exchange of air and suitable

CONTINUE

Cream of pumpkin with crunchy Bresaola della Valtellina PGI


RICETTE

Winning combinations


THE VARIETY THAT MAKES THE DIFFERENCE

The variety that makes the difference


There are more than 250 types of traditional Italian bread, with hundreds of variations. From north to south each region has its own specific types starting from the selection of flour, corn, spelt, kamut, buckwheat and hemp to its methods of processing and baking. Each region jealously protects the secrets for preparing good bread made as it once was. There is nothing left to do except combine ancient knowledge and gastronomic flavours and try to sink the bresaola into the soft dough of a rosetta roll or savour it with the crunchiness of pane carasau, a thin crisp bread from Sardinia, wrapped around the characteristic Turin breadsticks or on a slice of foccaccia, a flatbread from Liguria.

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PRODUCTS

2017-07-18T22:46:51+00:00