JACK LINK'S _
The traditional aroma of smoked dried meat, with a touch of spices and slightly salty.
The traditional aroma of smoked dried meat, with a touch of spices and slightly salty.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
The paté is well covered by a layer of oil and has a pleasant dark brown color.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
The paté is well covered by a layer of oil and has a pleasant dark brown color.