Speck - quarter

Speck: The Classic Choice.
Made by hand, smoked over beech wood, air-dried in mountain air. Our „Speck“ is made according to an ancient recipe from the ham of the pig. Slightly salted, typically seasoned and carefully smoked the Speck needs some time to cure and mature in the mountain air for 6 months.

Good Speck should not be too lean, otherwise it is too salty and the Speck would not satisfy the attributes mentioned above.

circa 1000 g (19,40€ / 1 kg)

19,40 € (incl. sales taxes plus Shipping charges)

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Whether machine-sliced or cut with a knife in thin or thick slices, no South Tyrolean “Marende” (snack) is complete without it. Combined with a farmhouse bread or a South Tyrolean “Schüttelbrot” (crispy bread) the Speck can be eaten at all times.

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.

Pork meat, salt, natural spices, dextrose; Preservative: Sodium nitrite; Antioxidants: Ascorbic acid.

Nutrient content x 100g

Energy value 271kcal

Fats 14,3g

therefrom satiated 8,05g

Carbohydrates 0,3g

therefrom sugar 0g

Protein 35,3g

salt 3,9g