Appearance: Cylinder with 35 cm of diameter
Smell: intensely, vegetal and fruity
Taste and aroma: intensely - persistently
Consistency and structure: compact dough - mellow-melting
Maturation: approx. 60 days of ripe cellar
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
This bacon is well suited for hors-d'oeuvre courts.
The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
The flavour is very spicy due to the chilli pepper and strong paprika. The salami undergoes a gentle smoking. An ideal ingredient for pizza toppings.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.