The spine is the upper part of the neck. Maison Duculty Sapidum recipe makes this piece delicate and fragrant. It is produced and refined by Maison Duculty in the air of the Pilat mountains in the Rhône-Alpes region of France. Duculty is renowned for its exceptional maturing methods, which have been handed down from father to son since 1816.
This piece is characterized in particular by a slightly brioche note. When cut, the slice is homogeneous and compact. Intense pink in colour, tending towards pearly white in the oilier parts. The refined flavour is unique and delicate and with an excellent balance of spices.
Perfect on charcuterie platters, but also to accompany raclettes and mixed salads.
Slice it very thinly, it is in chiffonade that this Maison Duculty’s Sapidum is the best.
Store in a dry place away from heat (below 20°C). Once opened, store in the refrigerator and eat within a few days.
How to eat?
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