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Crucolo cured meats are the result of the finest Trentino tradition and artisanal production methods that respect ancient techniques and timings. We select only the finest Italian pork, flavoured with carefully chosen spices and stuffed into casings using traditional methods. Each cured meat is slowly matured in controlled environments in Trentino, developing its unique and unmistakable flavour.
Yes, all our cured meats are naturally gluten-free and lactose-free.
For Crucolo cured meats, we only use Italian pork, selected from the finest cuts to guarantee quality, taste and authenticity.
Each cured meat has its own maturation time: Speck Crucolo matures for at least 120 days, while Salame Crucolo requires around 40 days. Maturation takes place slowly, in controlled environments.
Yes, for example Carne Salada, typical of Trentino, prepared with marinated beef rump and trimmed by hand, light but flavourful.
Some are: for example, Speck Crucolo is smoked in the traditional way with beech wood to give it its characteristic delicate aroma.
We recommend storing them in the refrigerator, wrapped in food-grade paper or in an airtight container, and consuming them within a few days of opening.
To purchase from the Crucolo website, you must be 18 years of age or older.
