Traditionally crafted in Alto Adige Italy, Speck is a favorite of the Alps region. Our authentic Italian Speck is naturally smoked with beech wood creating a fragrant, aromatic specialty. Great on its own, with baked potatoes or substitute for bacon in a BLT. Imported from Italy and freshly sliced in the USA.
- It all begins with selecting high-quality raw materials. Only the best pork legs are chosen, sourced from pigs fed a specific diet and raised in a certain way. Strict regulations stipulate how the meat is transported to the production facility, including the fact that it must never be frozen.
- Each pork leg is carefully rubbed with a spice mix, usually including salt, pepper, juniper berries, and bay leaves. Every producer's spice mix recipe varies slightly, although salt and pepper are always used.
- Next, the pork thighs are left to marinate in their spice rubs in cool rooms for up to three weeks. One of the key contributors to speck's unique flavor is the smoking process.
Pork, Salt, Spices, Pepper, Juniper Berries, Bay Leaves.
Ready to eat.
|Nutrition Facts||Amount Per serving||% Daily Value *||Read more|
|Included||0g Added Sugars||0%|
Not a significant source of vitamin D, calcium, iron and potassium.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2.000 calories a day is used for general nutrition advice.
Land of Speck
Speck's secret can be enclosed in one simple phrase: "Little salt, little smoke, and plenty of fresh mountain air."
It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams.
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