Speck A raw ham made from boned pork leg, which is salted, seasoned, cold-smoked and short-cured.
It combines the northern European tradition of smoking with the process of curing using salt and spices, typical of the Po valley.
Characteristic taste is smoked and more dry than prosciutto
Speck is a typical product of South Tyrol.
Perfect for sandwiches and gourmet plates.