Trentino speck is produced using the hind leg of pigs from a single local farm, where the animals are raised with attention to their welfare and nutrition. Processing requires that the meat be treated in a brine of salt, pepper and juniper for at least three weeks.
After this period, the meat is salted, smoked in special rooms with juniper and beech, and cured for a period of 4 to 6 months.
Careful and skillful smoking and curing, as well as high quality ingredient, give the speck taste, authenticity and typicality.
Speck is the undisputed king of the cutting board, alongside other traditional Trentino cured meats and typical Trentino cheeses, aged or semi-hard.
Ideal for appetizers or tasty aperitifs, with its aromas and characteristic taste it is a valuable ingredient in many recipes for first and second courses such as risottos, pasta, gnocchi, but also for omelettes, to embellish salads or to accompany the meal.
Not to mention that it can make even a simple, fragrant sandwich exceptionally tasty.