After a careful selection of the raw material, the “Bacalini’s Pastrami Italico” is born.Carefully defatted and trimmed veal breast, which rests in brine for 12 hours, then seasoned with rosemary, coriander, pepper, aromatic herbs, cooked in the oven at a low temperature and lightly smoked. The final product remains delicate.It’s gluten-free, polyphosphate-free, glutamate-free and lactose-free. It can be used both for a succulent sandwich with sauces or be sliced and seasoned for a second cold dish.