Speck thigh
Tlò Plazores
300g
Speck thigh
Tlò Plazores
300g
The meat of this speck is really “homemade”, from breeding to processing, which takes place according to ancient methods. Salmistratura on wooden boards with salt, spices and herbs. Traditional, slow smoking with local woods. Maturation of at least 12 months. Thus is created this genuine product and rich in taste.
€18.00
VAT incl. + shipping costs
Out of stock
Pig
Trentino Alto Adige
€18.00
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
The speck of 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
The speck of 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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