The rump is one of the best parts of the thigh, used to prepare this speck, with a typical Tyrolean flat shape, thin and soft. To be eaten in thin slices, especially as an appetizer, in mixed platters with rye bread and pickled cucumbers.
It goes well with fruity whites such as Gewürtztraminer, Müller Thurgau and Pinot Grigio Trentino.
INGREDIENTS:
Pork Meat, Salt, Spices and Natural Aromas, Dextrose, Preservatives: E250 - E251 - GLUTEN FREE