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.
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.