Studio notes

Description

Salame Spianata Romana, en envase sellado de 100 gr. Corte Buona El Speck se ahúma en 33055 El Speck se ahúma en frío lenta e intermitentemente durante dos o tres horas al día durante aproximadamente una semana empleando leña a temperatura que nunca exceden los 20 grados Como el prosciutto y otros se presiona la masa para obtener la característica forma aplanada Salame típico de la región del Lazio

Exchange/Return Notes

We offer a 30-day return/exchange service after receiving.
Final sale items are not eligible for returns or exchanges.
To process your return/exchange, please contact us at [email protected]
Please click here for more details>>> Return & Exchange Policy

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