Product information

Like all Italian cured hams, Speck is best enjoyed in very thin slices, on top of warm bread or rolled around breadsticks.

Speck however is a very versatile meat, and can be very well enjoyed also cut in small dice or sticks and eaten raw as a snack, or even added to soups or sauces to give them a light meaty, smoky and savoury flavour.

 

Pork, salt, spices.

Keep it in the fridge.

Aledi di Bronte, AlpeMagna, Antigua Tazzadoro al Pantheon, Azienda Agricola Bittarelli, Azienda Agricola Casarini, Barbero Cioccolato dal 1881, Cantarelli - dal 1876, Casale de li Tappi, Caseificio Arioli, Caseificio la Fattoria, Giovanni Doglia, Le Casematte, Macelleria Norcineria Sergio Falaschi, Marco Giacosa, Migliarese, Pastificio Felicetti, SalemiPina, Salvatore d'Amico, Society for Mediterranean Authentic Food, Terre di San Vito, Tomarchio Bibite, Tunnaliva, VersilFood, Agricola Bittarelli, ALBERTI 1986, Bar, Campo dell'Oste, Campo dell'Oste, Cantarelli - dal 1876, Gusto Squisito, Rifugio Crucolo, Salumificio Fattibene, Salvatore d'Amico

“Fiocco di Speck” smoked ham

approx 350gr

Speck is very typical ham, coming from the mountains of the Dolomite Alps, and traditional also in the neighbour Austria.

In the Crucolo Alpine Huts, the best mountain pork is selected to make their cured meats. Strictly following traditional recipes and hand processed, the meat is seasoned, aged and smoked.

The “Fiocco di Speck” is a ham made with a noble part of the pork leg. It is smoked with beech wood and aged to give it a pleasantly savoury and slightly smoky flavour.

13.90 

39.71 €/Kg

Product information

Like all Italian cured hams, Speck is best enjoyed in very thin slices, on top of warm bread or rolled around breadsticks.

Speck however is a very versatile meat, and can be very well enjoyed also cut in small dice or sticks and eaten raw as a snack, or even added to soups or sauces to give them a light meaty, smoky and savoury flavour.

 

Pork, salt, spices.

Keep it in the fridge.