Description

but also honeysuckle and cloves

processed using the same process as traditional speck

conquistando il palato con aromi di pera e mela cotogna

Cheese made with raw cow's milk refined in mountain hay

Plump yellow and red peppers

Melata di Abete Salami but also honeysuckle and clovesProduced at 1100 meters above sea level in red fir forests, a Slow Food presidium. The immediate scent on the nose is of fir resin, chocolate, candied citrus peel and hints of smoke. On the palate it is medium sweet with evident notes of malt and caramel. Fantastic when paired with tasty, mature cheeses.

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