Description
Our Speck Extra is distinguished by its slightly smoky flavour, characteristic of this type of cured meat from the South Tyrol region of Italy. Some details on its production:
The Speck strips are sprinkled with salt and a special blend of herbs, including pepper, juniper, rosemary, and bay leaf. After this salting, they are subjected to different phases of smoking. The light smoking is carried out using low-resin wood, to give the speck only a very subtly smoked flavour. Final ageing, on the other hand, lasts at least four months.
Through the ageing, the Speck takes on a rosy colour, tending to red.
Behind a great product, there are always the finest ingredients. This is why our Speck is made from only the leanest, firmest pork legs, from recognized and meticulously controlled farms.
Product information
Raw ingredients used
Nutritional information
For 100g
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