The product
Speck Fesa
Speck smoked with beech wood, produced in Trentino
Code:
80123
Country of origin:
Italy - Trentino Alto Adige
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Speck produced with topside cuts: the result is a particularly lean speck with an extremely melt-in texture |
|---|---|
| Appearance | The slice has the characteristic dark red colour, the fat is never excessive because the leanest top sides are selected |
| Taste | Slightly sapid, the smoky notes are present but balanced, hints of juniper are also perceived |
| Maturing | At least 60 days |
| Suggestions | Excellent for enriching a fine board of cold cuts and in combination with cheeses with accentuated lactic and fatty notes, such as an Asiago from mountain pastures; also try it cut into thin slices like a carpaccio and season with rocket, extra virgin olive oil and a few drops of balsamic vinegar; also interesting for an original tartare if cut into cubes and flavoured with lemon zest, thyme and yoghurt mayonnaise; delicious even instead of prosciutto in a slightly revised parmigina. It is recommended to combine with wines that do not exceed in tannins and aromaticity, above all Lagrein Trentino DOC, Fumin DOC, Trento DOC, Teroldego Rotaliano |
| Ingredients | Pork, salt, sugar: dextrose, spices, flavorings, antioxidant: E301, preservatives: E250, E251. |
|---|---|
| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between 0 +4 °C |
| Country of origin of the primary ingredient | UE |
| Nutrition Declaration | Energy: 925 kJ / 222 kcal Fat: 9,6 g of which saturates: 3,7 g Carbohydrate: 1 g of which sugars: 0,6 g Protein: 33 g Salt: 6,2 g Typical value per 100 g |
The producer
Meggio Roberto - Grigno (TN) - Trentino Alto Adige
Why we chose them
We are in the small town of Grigno, in the eastern Valsugana. Here stands the laboratory of Roberto Meggio, a historic producer of traditional cold
cuts from Trentino Alto Adige region who has been operating in the butchery sector for over 50 years. The beginning of his activity is in1962 with the
opening of a small shop in the town centre. Today, the activity started by Roberto, who in turn learned the art of butchery from his grandfather, is
managed by his children Roberto, Ezio and Nicoletta, who continue the family tradition. The company offers a wide range of typical charcuterie,
produced using all the parts of the pig, in respect of the rural tradition of the territory, with genuine ingredients and recipes handed down for
generations. Their philosophy? To prepare their cold cuts as if they are for them and their family
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