SE06V3
Sliced | 3 x 100g

10,90

SE06V3

SPECK SLIGHTLY SMOKED 3 TRAYS

Sliced | 3 x 100g

10,90

Group-769

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Lightly-smoked speck is a typical cured meat of the gastronomic tradition of Trentino Alto-Adige, 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 it had just been 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 and symbol of excellence for its intense aroma and taste obtained through a curing process that lasts at least twenty-two 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
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

TIPS TO FULLY ENJOY IT

Speck is a one-of-a-kind product, highly versatile for cooking which is why it has become an important ingredient for starred chefs over the years all over the world, enriching their recipes and giving them an extra touch. The unmistakable perfume and flavour are characterised by smoky notes and hints of spices, including juniper.

The three-tray-set of lightly smoked Speck is ideal for preparing tasty snacks or packed lunches made with homemade bread and cheese, either fresh or aged. Alternatively, we recommend wrapping this intensely flavoured cured meat around vegetables and making 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 

Speck is well-known for its manufacturing: unlike cured Ham, in this case, the pork tigh is totally deboned before being smoked in order to make it acquire its typical shape. The processing of Speck begins with the preparation of the so-called “baffe”. During this phase, the pig thighs are 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.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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