Sauce with Cured speck and whole chanterelles

An exquisite Trentino recipe from Alpe Magna which uses seasoned artisanal speck cut into strips and whole chanterelles. Mountain flavors and aromas, with a delicate taste.

Pairings: The speck and chanterelle sauce goes well with both short and long pasta or on toasted bread. It can also be served as finger food. Heat with a little olive oil or cooking water.

Ingredients :

Fresh MILK, fresh onion, 10% seasoned speck (pork, salt, dextrose, spices), smoked pancetta (pork, salt, sugar, spices, natural flavourings), Italian EVO oil, rice flour, sunflower oil , BUTTER, chanterelles 2%, sea salt, fresh garlic, bay leaf

Aromatic notes: scent of undergrowth

Color: almond

Tasting notes: delicacy and character, mushroom

No chemical additives

Jar of 2 portions