Cut: Thin Slices (Approx. 200g)
Approx 200g. Typical from South Tyrol in Northen Italy this cured meat is the cousin of Prosciutto. The difference is that while prosciutto is cured by aging it slowly, speck is seasoned with herbs and spiced and smoked.
It has a typical smoked flavour, rich and savuory, delicious by itself in a antipasto board or on top of your pizza and inside a foaccia or a piadina! (the best with brie or gorgonzola!)
The thick version is udes to create amazing risotto or pasta dishes, like strozzapreti with truffle with cream, porcini and speck! Mouthwatering!