Sauce with speck and chanterelle

An exquisite recipe from Trentino by Alpe Magna which uses artisan cured speck cut into strips and whole chanterelles. Flavors and aromas of the mountains, with a delicate taste.

Ingredients

Fresh milk, fresh onion, 10% speck (pork, salt, dextrose, spices), smoked bacon (pork, salt, sugar, spices, flavorings), Italian extra virgin olive oil, rice flour, sunflower oil, butter, chanterelles 2%, sea salt, spices, natural flavors. WITHOUT ADDITION OF PRESERVATIVES AND GLUTEN FREE.

Pairings

Speck and chanterelle sauce goes well with both short and long pasta or on toast. It can also be served as finger food. Heat with a little olive oil or cooking water.