SLIGHTLY SMOKED SPECK
The Speck is a typical Trentino cured meat obtained from the rear thigh of the pig which is inserted in a dry brine consisting of salt, pepper and juniper. This phase lasts at least three weeks during which the Speck is continuously massaged and turned over. In this way we proceed with the smoking process so that it can take on its typical flavor and aroma and then move on to the seasoning phase; which can vary from 3-4 months for a semi-seasoned Speck to 6 months for a fully seasoned product.
Pork meat, salt, dextrose, spices, natural flavors, preservatives: E250, E252.
GLUTEN-FREE AND LACTOSE-FREE
|Energy Value||1353 KJ - 325 Kcal|
|of which saturated fatty acids||8,9 g|
|of which sugars||0,0 g|
|On the nose||Unmistakable, slightly smoky aroma typical of this salami|
|To the taste||You immediately perceive the smoky note perceived by the nose followed by the spices including the juniper|
|The right moment||With bread, cheese and wine you can make the typical South Tyrolean snack|
|The right match||Still red wine, medium-bodied: Alto Adige Pinot Nero DOC|
- Product Code: SE06V3
- Availability: In Stock