Description

Trentino’s Speck, according to tradition, is famous for being particularly soft and sweet. To produce this superlative Speck, the rear leg of the pig is treated in brine with salt, pepper, and juniper for a period of at least three weeks, then smoked, seasoned, and dry cured for a six month period.

The first week of cold drying is followed by a week of hot drying which guarantees the elimination of water from the product before the final curing process. Speck produced in the Trentino region can be easily identified by its intense, palatable taste, and its “melt in the mouth” consistency. Intended to be sliced before consumption this product contains no allergens, gluten, milk derivatives, or GMOs.