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Speck
This hauntingly smoky cured meat of Trentino-Alto Adige, made from the boneless haunch of a pig, is slowly smoked, then cured for a long time until it takes on a deep, rosey-red hue and a delicate flavor. For more click here.
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Local Cuisine INDEX:List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 A: Page 1 of 3.
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