Alto Adige Speck, 5 lb Avg

5 pound (2.3 kilogram) – WEIGHT APPROXIMATES

Dry-cured and lightly smoked – Cured for about 6 months

Speck is made from a pig’s rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks

Product of Italy