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Speck 1LB

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 Product Description

Made from the hind quarters of the pig, Speck is deboned, then cured with salt and spices, including juniper berries, which give it a distinct flavor and aroma. After the curing, and once the flavors have been absorbed into the meat, the smoking process starts, a process that lasts for a few weeks, after which the ham is aged for about 5 months. An Italian and Austrian specialty (Tyrol is at the crossroads of both countries)

It has a mildly herby flavour that's somewhere in between bacon and ham - with a wee bit of sweetness and a faint touch of smokiness. 

Perfect Pairings

Speck is eaten thinly sliced over dark bread... try it on rye! Toasted panino with speck, brie, and red chicory/radicchio; or speck, brie, and asparagus; or speck, gruyere and dill pickle slices.

 California Residents: Tap here for Proposition 65 WARNING

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
WARNING: Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to: www.P65Warnings.ca.gov/BPA

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