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the producers season the pork meat in a ‘marinating tub’ with (usually red) wine
Sottocenere al Tartufo is a truffle-infused Italian cheese made with pasteurized cow's milk in the northern region of Veneto
buttery and tangy notes of the interior
the overall flavor is mineral and a bit peppery from the blue mold
Ekone has added a subtle lemon pepper spice blend to the original flavor
WHITE TUNA BELLY Butter the producers season the porkThe Ventresca (belly) is taken from fresh caught fish from the north coast of Galicia (Puerto de Burela). It is the most tender and juicy part of the tuna due to the high fat content, and its delicate layers are carefully canned by artisans. Olive oil is then added for extra flavor that improves with the passage of time.
US$ 460.50
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