Our speck is dry cured, smoked ham from the Trentino Alto Adigo region of Italy. It has a smoky and aromatic flavour. Wrap around chicken breasts that have been flattened and stuffed with sage, grated Parmesan and mozzarella. Season and sear these in a pan and then cook through in the oven. Serve with roasted Mediterranean vegetables. For a tasty salad, tear into strips and add to rocket leaves, baby mozzarella and slices of fresh peach, drizzle with balsamic glaze.
- Authentic product for Italy
Food for Thought
- Speck is traditionally linked to the Trenino Alto Adige region, where it has been produced since 1300. It is made from particularly lean pork legs. The meat is trimmed, salted and flavoured with garlic pepper, uniper berries, nutmeg and other aromatic herbs and spices. The speck is then delicately naturally smoked and matured for at least 4 -5 months. It has a subtle aromatic taste, with a smoky, savoury flavour.
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