Maestri Speck Italiano
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Slow-cured in the Italian Alps (South Tyrol region), using pork hams sea salt and seasoned with local herbs. Naturally smoked with beech wood. (from Maestri)
Slow-cured in the Italian Alps (South Tyrol region), using pork hams sea salt and seasoned with local herbs. Naturally smoked with beech wood. (from Maestri)