SPECK VALFASSA
Made according to the recipe of the inhabitants of masi, ancient farmsteads in the Alps of the Trentino region.
Description
We present our Speck Valfassa, with a smoky aftertaste. On the outside, it’s brown in colour; on the inside, it’s reddish-pink with pearly white fat. It is produced from the pork leg, by means of a cold smoking process.
Try it with diced polenta au gratin.
Speck cured with a partly secret blend of ingredients, including juniper, bay, pepper, garlic, and salt.
Product information
Curing weight 2.500 g
4 mesi
Allergens
None
Nutritional values
For 100g
Energy value kj / 100 g
1257
Energy value kcal / 100 g
302
Fats
20 g
Of which saturated fatty acids
6,4 g
Carbohydrates
1,4 g
Of which sugars
0 g
Proteins
29 g
Salt
3,9 g
