Items are sold whole and cannot be cut. We apologize for any inconvenience.

Speck di Tirolo

Speck di Tirolo

Speck di Tirolo
Italian speck, or dry-cured, smoked ham, can be traced back to the 13th century; however, the name itself didn't enter the common use until the five centuries later. Originally made by farmers isolated in the mountains of Alto Adige, today speck's popularity and production has spread to other regions of Italy. Speck is made with meat from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices. These often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 days, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread. Due to its inimitable smoky flavor, speck is an essential ingredient in many Austrian-influenced, northeastern Italian dishes such as knodel, or small potato dumplings.

*ALL WEIGHTS ARE APPROXIMATE
Avg. Weight:5.2 lbs
Details
SKU SKU29
 
Our price: $110.00
Options
Quantity