italian speck



Dry cured, lightly smoked pork loin from north west Italy

1 in stock (also available on backorder)

Product Description

Dry cured Speck is much lighter in flavour than the heavily smoked hams found north of the Alps, but more robust than the delicate, Mediterranean-influenced prosciutto made in Parma

After three weeks of dry curing, the hams are gently smoked, using low-resin wood at a carefully controlled low temperature, over a period of several months,  to ensure that the meat remains sweet and takes on a mildly smoky flavour to compliment the distinctive seasoning.

Thinly sliced Speck, bread and wine could form a holy trinity that is the most basic of meals; you need only include a local cheese, pickles and a bit of fruit to complete the meal.

 Try using Speck when cooking,  in the same way you would prosciutto. Crumbled speck, crisped in a pan, with a bit of cream and some fresh herbs makes a delightful sauce for pasta or fresh asparagus. Or, try some speck in a frittata with sautéed shallots, wild mushrooms and Pecorino.

Approx 100 g, vacuum packed