Kitchen:
- European
Roast beef and cured meat platter
(
300 g )
Roast beef marinated in Worcestershire with mustard and home-smoked pork speck.
Speck - dry-cured pork ham, similar to Prosciutto, but with a pronounced smoked flavor. We ourselves keep the meat for 1,5 months, then we smoke it for about 20 hours. The meat is cured in spiced olive oil and served with hot olives, pickled peppers and crispy grisini.