SPECK EXTRA
A typical product of South Tyrol, characterised by a slightly smoky flavour.
Description
With its unmistakable smoky flavour, our Speck Extra - produced in South Tyrol - is light and tasty. The appearance is rosy, tending to red, with well-defined fatty parts. Its production involves first covering the pieces of speck with salt and a mixture of herbs (pepper, juniper, rosemary and bay), followed by dry curing for 3 weeks. During this period, the slabs are turned several times, to better absorb the marinade. After curing, the meat is smoked and dried for a minimum of 6 months.
To be enjoyed on its own or accompanied by scamorza.
Behind a great product, there are always the finest ingredients. This is why our Speck Extra is made only from the leanest, firmest pork legs, from certified and meticulously controlled farms.
Product information
Nutritional values
For 100g
