Speck De’ Na’ Olta 2kg
SKU: SPECK1
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- Traditional Northern Italian speck, dry-cured and gently smoked
- Hand-massaged and seasoned over several days for deep flavour
- Naturally smoked for 4–5 days using untreated beech and oak coppice woods
- Air-matured in ventilated cellars for around six months
Description
A traditionally crafted speck from Northern Italy, dry-cured and gently smoked over natural beech and oak woods. After careful deboning, the pork is hand-massaged and seasoned every three days to ensure deep, even flavour. The speck is then smoked for 4–5 days using untreated coppice woods and finally air-matured in ventilated cellars for approximately six months, resulting in a delicately smoky, aromatic ham with a balanced, savoury character. Perfect for antipasti boards, thinly sliced into panini, or folded into regional pasta dishes.
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