Speck Alto Adige IGP (5 pound)

Speck Alto Adige IGP (5 pound)

$53.97 (as of September 11, 2018, 3:08 am)

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

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Speck Alto Adige. Price per 5lb approx. 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 weekes, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread. 
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 weekes, further developing its smoky flavor