Pork for the preparation of traditional Trentino speck comes from a single local farm, where animals are born, raised and sent to slaughter in the same plant. Special attention is paid to animal welfare: breeders and expert pork butchers express their passion for the work from the breeding to the processing stages. The meat is treated in brine with salt, pepper and juniper, before moving on to the delicate stage of smoking and curing for 4-6 months.
Speck Cuore certainly cannot be missed on the cutting board that gathers together sliced meats and sausages of Trentino tradition, perhaps accompanied by a glass of white wine or Trento doc. Speck is also an essential ingredient for a number of traditional recipes from our valleys: from canederli to raw potato gnocchi.