Cooked salami

Speck in its square format is particularly suitable for those who use a slicer to cut cured meats

On the nose it presents delicate notes of nutmeg and stone fruit

born from a careful selection of Cabernet pomace and an accurate bain-marie distillation

with aromatic notes and a marked acidity

Miele di Castagno Cotti e affumicati Cooked salamiProduced in Valsugana in the wild chestnut woods at 800 metres above sea level. On the nose, aromas of wood and smoke emerge, with tannic odors. Bitter, woody, cocoa bean on the palate. It generally crystallizes slowly but a slight presence of other nectars can give rise to a generally non homogeneous crystallization. Fantastic when paired with tasty, mature cheeses.