Description Special Speck (ham) Smoked The Speck” was introduced a few centuries after the birth of the salami. We are in the 1700s and to define this traditional South Tyrolean smoked ham (Alto Adige Northern Italy) on the border with Austria. It is defined with a word of German origin: Spek (High German term) Smoked Speck is a part of pork leg, salted and spiced according to tradition, lightly wood-smoked. Intense, slightly aromatic and smoky flavour. Spiced with: salt, pepper, garlic, spices (cumin, juniper). Speck The piece thus obtained can be cut into slices, strips or cubes, according to the recipe to be made. To be tasted at its best, speck should be cut thin and always against the grain. Speck goes well with all spreadable cheeses. Try a sandwich with speck and Burrata Di Bufala and a few slices of radish or combine the cold cuts and an excellent Scamorza cheese with an artichoke or fennel salad . If you want to prepare a special mortadella Saltimbocca Sandwich, these pairings are for you. Speck ,CHEESE AND Bell Pepper Patè Speck, CHEESE AND Mushroom & Truffle Patè Speck, CHEESE AND Caciocavallo Cheese Speck, CHEESE AND Extra White Fig Jam Packaging: Vacuum sealed. Duration of the product: 6 months from the date of packaging. Storage: In the fridge at a temperature between 0° and 4°C. Ingredients: Pork Dextrose Spices Natural Flavourings Spices,Aromatic Herbs Salt Average nutritional values Per 100g Energy KJ 1262 Energy kcal 303 Fat (g) 20 of which saturates (g) 7.4 Carbohydrates (g) 0.7 of which sugars (g) 0 Protein (g) 30 Salt (g) 3.9
