Speck Alto Adige. Price per 5lbs approx. Speck Alto Adige IGP – Is smoked prosciutto, dry-cured and lightly smoked from Italy’s Alto Adige. Its garnet color, smoky aroma, and mountain flavors 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 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 deboned pig’s rear thigh, that's 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 weeks, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread.
This product was added to our catalog on Tuesday 31 January, 2006.
