Salamini
Tlò Plazores
150g
Salamini
Tlò Plazores
150g
Salamini of ox and pig, homemade, from breeding to production. A taste that evokes the ancient flavors of the past, genuine and intense.
€9.50
VAT incl. + shipping costs
Out of stock
Pig
Trentino Alto Adige
€9.50
VAT incl. + shipping costs
Out of stock
Pig
Trentino Alto Adige
Pig
Trentino Alto Adige
Scheda tecnica prodotto non disponibile.
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Tlò Plazores
Tlò Plazores
The Plazores farm of San Vigilio di Marebbe, a small village in Trentino on the border with Austria, sees its first traces back in 1200, in a writing by the Benedictine nuns of an ancient monastery in Val Badia. The farm belongs to the family of the current owner since 1745 until 1970 when it remained uninhabited for several years. In 2000
Roman and his wife Uli decide to open, where his family has always lived, their restaurant that offered typical local dishes. Uli then convinced Roman to take a goat named Bepo and a donkey to fill that empty stable. Slowly the stable of the Maso was populated with sheep, cows, ducks, goats and other donkeys, bringing them much happiness and making Roman wanting to be a farmer. From this moment on, they began to raise two native cows, from which the whole herd was born. This is a story of love and respect, of animals that are friends of man. The philosophy of the Plazores family is simple, but not obvious, love and deep respect for their land to maintain the uniqueness and authenticity of the wonderful corner of the Dolomites in which they live.
Tlò Plazores
Lo speck del Plazores
Uli and Roman's pigs are a cross of Duroc, born in a farm near Brunico. The little ones have time to grow with their mother and her milk so that their immune system has time to stabilize, being very delicate creatures. They arrive at the Plazores at about three months old where they are raised with natural products and cereals. As per tradition, they use all the pork to get their bacon, shoulder, thigh and loin. The bracing takes place on wooden planks as taught by Uli’s father only with sea salt, herbs and spices, therefore without nitrates and has a time of about two weeks, sometimes even more, depends on the external temperature, from humidity and also from the moon phase.
The smoking is traditional, slow, spread over 3 to 4 weeks, with local wood, so you cannot miss the juniper that is added to every smoke.
The greatest peculiarity of Plazores is surely the long aging in their home speck cellar, at least 12 months to obtain a balanced product in aromas and smoke, compact and ripe, rich in taste.
Tlò Plazores
Lo speck del Plazores
Uli and Roman's pigs are a cross of Duroc, born in a farm near Brunico. The little ones have time to grow with their mother and her milk so that their immune system has time to stabilize, being very delicate creatures. They arrive at the Plazores at about three months old where they are raised with natural products and cereals. As per tradition, they use all the pork to get their bacon, shoulder, thigh and loin. The bracing takes place on wooden planks as taught by Uli’s father only with sea salt, herbs and spices, therefore without nitrates and has a time of about two weeks, sometimes even more, depends on the external temperature, from humidity and also from the moon phase.
The smoking is traditional, slow, spread over 3 to 4 weeks, with local wood, so you cannot miss the juniper that is added to every smoke.
The greatest peculiarity of Plazores is surely the long aging in their home speck cellar, at least 12 months to obtain a balanced product in aromas and smoke, compact and ripe, rich in taste.
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