All the products: Speck

it “Speck” is a type of cured meat originally from the Tyrolean region in northern Italy. It is a traditional product of seasoned and lightly smoked pork. The name "speck” comes from the German word “spek”, which means “bacon”. To do it speck, the pork legs are first seasoned with a mixture of salt and various herbs and spices, such as juniper berries, garlic, pepper and bay leaves. The curing process usually takes a few weeks. After the curing period, the meat is cold smoked over beech wood, which gives it a unique and delicate smoky flavour. The final product is a thinly sliced, marbled, savory meat with a savory and slightly sweet taste. Speck can be enjoyed as part of an antipasto platter, in sandwiches or as a complement to various dishes. It is a popular ingredient in Italian and South Tyrolean cuisine and is prized for its rich taste and versatility.

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