FLAT SMOKED COOKED PANCETTA #407

Brand: LEONCINI

LEONCINI Pancetta is made from fresh pork bellies that are seasoned, cooked and smoked. The smoking process is done in the traditional way by exposing the cooked product to burning Beech wood and aromatic plants. LEONCINI Pancetta is ready to eat and can be sliced thick or thin depending on its usage.

SPECK (ALTO ADIGE)

Brand: RECLA

RECLA SPECKThis is a lightly smoked, dry-cured ham from the sunny Italian Alps. It is seasoned with a blend of natural Mediterranean herbs and spices, salted, and then aged for at least 22-24 weeks in the fresh mountain air at controlled temperatures and humidity. Cold smoke from natural beech wood (has the lowest resin level) is used, giving this meat a wonderfully delicate flavor. Only the highest quality, fresh pork thighs are used. This ham is recognized for its low salt and fat levels, mild taste, and perfect tenderness. Recla Speck is guaranteed authentic by the PGI label to be produced only in this particular geographical area with its own microclimate - Alto Adige. Ideal storage temperature of vacuum packed pieces is around 60F. Remove the Speck from its packaging and leave it at room temperature before serving. The herb and spiced crust can either be removed or not, but the rind should be removed all around. Speck can be sliced very thin, or cut into thick strips and diced. Once opened, store Recla Speck at the bottom of the fridge away from strong smelling food.

SPECK (ALTO ADIGE)

Brand: RECLA

This is a lightly smoked, dry-cured ham from the sunny Italian Alps. It is seasoned with a blend of natural Mediterranean herbs and spices, salted, and then aged for at least 22-24 weeks in the fresh mountain air at controlled temperatures and humidity. Cold smoke from natural beech wood (has the lowest resin level) is used, giving this meat a wonderfully delicate flavor. Only the highest quality, fresh pork thighs are used. This ham is recognized for its low salt and fat levels, mild taste, and perfect tenderness. Recla Speck is guaranteed authentic by the PGI label to be produced only in this particular geographical area with its own microclimate - Alto Adige. Ideal storage temperature of vacuum packed pieces is around 60F. Remove the Speck from its packaging and leave it at room temperature before serving. The herb and spiced crust can either be removed or not, but the rind should be removed all around. Speck can be sliced very thin, or cut into thick strips and diced. Once opened, store Recla Speck at the bottom of the fridge away from strong smelling food.

SALAME UNGHERESE (SMOKED)

Brand: LEVONI

Since 1913, this mild and delicate salame is naturally smoked with wood from Trentino. Salami Ungherese is made with pigs born and bred in Italy. It is gluten and lactose free. It has a fine grained facing. Traditional salame from Alto Adige.

SALAME NAPOLI (SMOKED)

Brand: LEVONI

Levoni’s Salame Napoli has a mild and delicately smoked flavor, with a coarse grain facing. It is a traditional salame from Campania. Salame Napoli is made with pigs born and bred in Italy. It is gluten and lactose free.