Maestri Speck Italiano
Sold out
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)
Sponsored
slide 1 of 1
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)