Bonverre Limited Edition 2020 dedicated to the champions of Italian Pastry, under glass for you. A traditional Veronese desserts from the historic Pasticceria Offelleria Perbellini in Bovolone. Il Soffice by the pastry chef Pierluigi Perbellini, owner of Perbellini Pastry in Bovolone (VR) is available in glass jar of 470 g.
Seasoned Sweet speck with a delicate, persistent, and very balanced smoking.
Excellent ratio of fat/lean part.
Excellent trimming that optimizes the yield.
Exquisite thinly sliced on a slice of warm homemade bread, perfect for cooking because it does not release sapidity.
Excellent with all pastas, in a savoury pie with herbs, in a risotto with apples.
Pork, salt, spices, sucrose, and flavourings.
Preservatives: E250 Antioxidant: E301
Gluten-free and lactose-free product.
NUTRITIONAL VALUES (values per 100 gr of product):
- energy value: 290 kcal (1211 kJ)
- fat: 20 g (of which saturated fatty acids: 8.1 g)
- carbohydrates: 0 g (of which sugars: 0 g)
- proteins: 28 g
- salt: 4.5 g
Available in a vacuum-packed slice of 380 gr. (± 10%)
METHOD OF STORAGE
If purchased already in a vacuum-packed slice, the expiry date shown on the label applies, in this way it can be stored in the refrigerator at 4 ° C, as soon as it is opened by breaking the vacuum, the expiry date has no more value, from this moment the life of the cold cut depends on how it is stored.
The ideal is to put it back under vacuum and in the fridge, in this way the cold cut can be kept for up to two months (provided it does not exceed the expiry date shown on the label). The vacuum, therefore, the absence of air in the package, limits the deterioration due to the oxidation of the cold cut.
If you do not have a vacuum machine, you could cover the sliced part with a cloth, stop it with a food string and place it in the refrigerator. Despite this precaution, the cold cut should be consumed within a few days as it will tend to change colour and aroma. The first slice should however be removed before consumption, whenever the salami is taken from the fridge.
For more info, don't hesitate to contact us by e-mail firstname.lastname@example.org or by phone +390280886124.
The term Speck has its roots in the Middle High German word “spec” and the Ancient High German word “spek” and translates into “something thick, fat.”
Farmers originally cured speck to preserve the meat.
The ham was intended for home consumption.
Traditionally, pigs were slaughtered during the Christmas Season.
The production of speck ensured that farmers had a supply of preserved meat for the entire year.
The ham recipe was carefully guarded and handed down from generation to generation.
There are dozens of varieties of speck, which differ based on the appearance of fat versus red meat within the cut.
The spice and smoke combination for each is one unique to its maker.
Generally, the pork is wood-smoked and rubbed with herbs and spices.
MARCO D'OGGIONO PROSCIUTTI
Via Lazzaretto 29 23848 Oggiono (LC) - Italia
The historic Marco D'Oggiono Prosciutti has been operating in Oggiono, in Alta Brianza, since the first half of the last century. The company, still family-run today, continues to produce hams and cured meats with passion and wisdom. In May 2014 Marco d'Oggiono Prosciutti received the R-Innovatori della Terra Award from Expo 2015 and the Lombardy Region recognizes him among the ten Lombard Excellencies. In 1999, the Prosciutto Crudo D'Oggiono was recognized as a Traditional Lombard Product and as such is present in all the atlases of typical and traditional products of the Lombardy Region.
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We ship parcels up to 40 kg in weight by national express couriers. On average within 36/48 hours, we deliver to your home or office or wherever you want. The delivery times indicated refer to cities that can be reached on average, with the exception of islands and places where the national courier must use a local correspondent. The delivery times shown are purely indicative. Shipping costs (including taxes) are as follows:
0-20 kg: € 9,90 | 20-30 kg: € 10,90 | 30-40 kg: € 15,90.
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