Description
Obtained from cold-smoked, pork leg, our Speck Valfassa is made to an ancient recipe of the inhabitants of the traditional masi, or farmsteads, of the Alpine areas of the Trentino region of Italy.
This recipe calls for the curing of the meat with a partly secret blend of ingredients, including juniper, bay leaves, pepper, garlic, and salt. The cured meat has a brownish exterior, tending to pinkish-red inside, in the lean part.
It is then pearly white in its fatty part. Its flavour tends towards sweet, with a smoky aftertaste.
Speck cured with a partly secret blend of ingredients, including juniper, bay leaves, pepper, garlic, and salt.
Product information
Raw ingredients used
Nutritional information
For 100g
Related products
Rustico Salami
This is the perfect product for those who prefer finer ground meat, as this salami is extremely soft and delicate on the palate.
Franciacorta Salami
Franciacorta Salami is an exquisite quality product. The flavourings originate from an old recipe with roots in the traditions of the Franciacorta farmers.
Montisola Salami
Strictly manually processed, by knife tip, in order to obtain an unground mince of large pieces of pork.