SPECK SLIGHTLY SMOKED 3 TRAYS

TIPS TO FULLY ENJOY IT Speck is a one-of-a-kind product, highly versatile for cooking which is why it has become an important ingredient for starred chefs over the years all over the world, enriching their recipes and giving them an extra touch. The unmistakable perfume and flavour are characterised by smoky notes and hints of spices, including juniper. The three-tray-set of lightly smoked Speck is ideal for preparing tasty snacks or packed lunches made with homemade bread and cheese, either fresh or aged. Alternatively, we recommend wrapping this intensely flavoured cured meat around vegetables and making them a more appealing and tasty side dish. We recommend pairing this cured meat with a still, medium-bodied red wine such as Alto Adige Pinot Noir DOC. PROCESSING  Speck is well-known for its manufacturing: unlike cured Ham, in this case, the pork tigh is totally deboned before being smoked in order to make it acquire its typical shape. The processing of Speck begins with the preparation of the so-called “baffe”. During this phase, the pig thighs are divided into pieces and the extra fat is removed. At this point, the pieces are seasoned with salt, pepper, juniper and other natural aromas and left to marinate for about 30 days. At the end of this phase, the Speck is smoked in special rooms, using the smoke released from chimneys fed with beech chips and juniper berries, which give the Speck its typical aroma. After about 10 days from the beginning of the smoking process, the maturing phase finally begins and lasts several weeks.