Speck Adviser - SPECKTACLE
Our Speck
Our Speck (South Tyrolean Ham) is made according to an ancient recipe from full meat pig thighs.
Lightly salted, typically seasoned and finely smoked the Speck needs some time to cure quietly and mature in the mountain air for 6 months.
Lightly salted, typically seasoned and finely smoked the Speck needs some time to cure quietly and mature in the mountain air for 6 months.
At the end of the long aging period the Speck is ready to be sold in our shop. Depending on your requirements we offer you loose or vacuum-packed Speck, as a whole or divided.
Good Speck should not be too lean, otherwise it is too salty and the Speck does not meet the attributes mentioned above.
As the pork thighs are processed as grown, marbled Speck is nothing more than a product of high quality.
Good Speck should not be too lean, otherwise it is too salty and the Speck does not meet the attributes mentioned above.
As the pork thighs are processed as grown, marbled Speck is nothing more than a product of high quality.
Tips for consumption & storing:
- Vacuum bags should not be damaged
- Unpack the product from damaged vacuum bags
- Remove the packaging foil from your piece of Speck and allow the Speck to breathe for at least one hour at room temperature so that it has a chance to develop its full aroma.
- Once unwrapped from its original packaging, you can safely store the Speck in a cool and dark place (cellar).
- The cut surface of open Speck may dry out. This means no loss of quality. Simply cut off a slice to continue enjoying.
