The secret to this recipe is based on three golden rules: limited use of salt (the salt content of the finished product must not exceed 5%), modest smoking, and restricted air-flow. The slow, balanced curing process in the open air of the Venosta Valley gives this speck a uniquely original flavor, one that is a true product of it's terroir.
Speck is delicious chopped and tossed into pasta or as a topping on pizza.
Nutritional information coming soon!
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Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.
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