Speck is a traditional cured meat originating from the Alto Adige region of Italy. It is made from prosciutto and seasoned with a blend of salt, black pepper, garlic, bay leaves, juniper berries, and rosemary. The aging process, which lasts several months, imparts a distinct flavor and texture to the meat.
Speck has a smoky taste, a hint of saltiness, and a slightly firm texture, making it a unique and delicious addition to you meals and charcuterie boards
Our whole muscle items are dry cured a minimum of 60 days. Are made by carefully hand selecting the spices in order to maintain our traditional old world flavor