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Recipe by
Ready-sliced for an aperitif: cured boneless shoulder "Il Poggetto", a typical Tuscan cured meat with a bold, genuine flavor, ideal served with bread, cheeses and wine.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Remove the shoulder from the refrigerator about 30 minutes before serving to bring it back to room temperature.
Step 2 of 6: Slice the shoulder thinly with a sharp knife or slicer.
Step 3 of 6: Arrange the slices on a cutting board or serving platter, alternating them with cheeses and olives.
Step 4 of 6: Slice the bread and lightly toast it if desired.
Step 5 of 6: Add small dollops of mostarda or jam to taste to contrast the flavors.
Step 6 of 6: Garnish with arugula or mixed leaves and serve with Tuscan red wine.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving300 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,834 kJ438 kcal | 611 kJ146 kcal |
| Fat | 19.71 g | 6.57 g |
| of which saturated fatty acids | 8.46 g | 2.82 g |
| Carbohydrates | 9.36 g | 3.12 g |
| of which sugars | 1.95 g | 0.65 g |
| Fibre | 1.08 g | 0.36 g |
| Protein | 32.43 g | 10.81 g |
| Salt | 1.02 g | 0.34 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
