Speck is a type of Italian, Austrian, and German cured meat, originating in the historical-geographical region of Tyrol and generally obtained from the leg of pork that has undergone a cold smoking process. Differently from the preparation of prosciutto crudo. It is opened and pulled, lightly salted and flavored


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Composition: leg of pork, salt, pepper, spices, smoke flavoring.
Sugars: dry glucose syrup.


1 kg, 200 g