Do food trends really exist? Or what really matter is just GOOD food, trendy or not?
Of course, here at San Lorenzo we believe only in good food, really good food.
But if food trends exist, which will be 2008 food trend in the UK?
We hope Italian, or better, San Lorenzo!
The birth certificate of this remarkable Speck reads Val Rendena, to the north-west of Trento.
Its outstanding quality comes mainly from the fact that special, carefully chosen, tender and flavourful meats are used in production.
The fine hams are then cured in brine with herbs and spices, where they are left to rest for at least 15 days. The hams are then exposed to the smoke from woods such as juniper, before aging in cool, damp rooms for four to five months.
Our Speck respects all the stages traditionally required of an outstanding product, starting with the precise aging times necessary for the tender flesh to absorb the best possible aroma and flavour, perfecting the unmistakeable fragrance of fine cured meat. The result is a perfect Speck: Not salty, with an intense flavour and delicate aroma.
