Speck from the Alps

With hand-salted speck with a mix of salt, natural flavours such as allspice and juniper and left to rest for at least 3 weeks. This is followed by the phases of drying, seasoning up to 5 months and smoking with beech wood. The result is a product that lends itself well to both cooking and consumption as it is. The “matchstick” cut provides for a very versatile stick format in the kitchen. A typical smoky flavour. Ideal for the preparation of delicious recipes, to enhance tasty salads, but also to be enjoyed alone as a starter. Speck matchsticks are also suitable to fill pizza or, more generally, they can be considered as an alternative to pancetta.