SE06V3
Sliced | 3 x 100g

10,90

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SE06V3

SPECK SLIGHTLY SMOKED 3 TRAYS

Sliced | 3 x 100g

10,90

Group-769

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Pagamenti sicuri

Lightly Smoked Speck is a typical cured meat of the gastronomic tradition of Trentino Alto-Adige region, produced from selected pork meat.

Packaged in convenient and practical trays using advanced technology, Speck retains its organoleptic characteristics for a long time and remains fresh and ready to eat, as if just sliced.

Speck is known for its unique aromatic flavour, different from the other types of cured meat on the market. 

It is a typical product of excellence for its explosive aroma and taste obtained through a curing process that lasts at least twenty-two weeks.

It comes from the processing of the boneless thigh of the pig: thanks to a process of opening and pulling, the characteristic shape, evidently different from that of ham, is obtained.

Speck is a one-of-a-kind product, highly versatile in the kitchen: thanks to its characteristics, it has entered the kitchens of chefs all over the world, enriching their recipes and giving them an extra touch. 

An unmistakable aroma accompanies the taste, confirming the smoky note perceived by the nose and adding hints of spices, including juniper. 

The trio of trays of Lightly Smoked Speck is ideal for tasty snacks or quick lunches made with homemade bread and cheese, either fresh or aged. 

Alternatively, we recommend using this intensely flavoured cured meat to wrap vegetables and make them a more appealing and tasty side dish. 

We recommend pairing this cured meat with a still, medium-bodied red wine such as Alto Adige Pinot Noir DOC. 

Processing

The processing of Speck begins with the preparation of the so-called “baffe”. During this phase, the pig thighs are boned and divided into pieces and the extra fat is removed. At this point, the pieces are seasoned with salt, pepper, juniper, and other natural aromas and left to marinate for about 30 days.

At the end of this phase, the Speck is smoked in special rooms, using the smoke released from chimneys fed with beech chips and juniper berries, which give the Speck its typical aroma. After about 10 days from the beginning of the smoking process, the maturing phase finally begins and lasts several weeks.



Ingredients

Pork, salt, spices, sugar, natural flavourings, preservatives: sodium nitrite (E250), antioxidants: sodium ascorbate (E301)

Ingredients

Pork, salt, spices, sugar, natural flavourings, preservatives: sodium nitrite (E250), antioxidants: sodium ascorbate (E301)

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Packaged in a protective atmosphere. Do not puncture the packaging. Store at temperatures between +2°C and +4°C. Once opened, consume preferably within 2 days
ON THE NOSE

Unmistakable slightly smoked aroma.

TO THE TASTE

Smokey notes are immediately perceived by the nose

THE RIGHT MOMENT

Pair with bread, cheese and wine for a typical South Tyrolean snack

THE RIGHT MATCH

Still red wine, medium bodied: Alto Adige Pinot Nero DOC

Taste Notes
ON THE NOSE

Unmistakable slightly smoked aroma.

TO THE TASTE

Smokey notes are immediately perceived by the nose

THE RIGHT MOMENT

Pair with bread, cheese and wine for a typical South Tyrolean snack

THE RIGHT MATCH

Still red wine, medium bodied: Alto Adige Pinot Nero DOC

NUTRITIONAL VALUES
Energy value
1313 KJ - 314 Kcal
Fat
24 g
of which saturated fatty acids
8,5 g
Carbohydrates
0,3 g
of which sugars
0,3 g
Protein
24 g
Salt
4,9 g
NUTRITIONAL VALUES
Energy value
1313 KJ - 314 Kcal
Fat
24 g
of which saturated fatty acids
8,5 g
Carbohydrates
0,3 g
of which sugars
0,3 g
Protein
24 g
Salt
4,9 g
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