5 pound (2.3 kilogram) - WEIGHT APPROXIMATESDry-cured and lightly smoked - Cured for about 6 monthsSpeck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugarHigh Standards of Quality Control - We Ship with Ice Packs - Ships from New YorkProduct of Italy
Speck Alto Adige IGP - Cured, Smoked Prosciutto Dry-cured and lightly smoked from Italy's Alto Adige. Its garnet color, smoky aroma and mountain flavor are unmistakable. Italian Speck, or dry-cured smoked ham, can be traced back to the 13th century; however, the name itself didn't enter the common use until the five centuries later. Originally produced by farmers isolated in the mountains of Alto Adige, Speck's popularity and production has spread to other regions of Italy. Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread.
Item# : SPM13498250617
Model # : 4949075