Speck di Montagna

From selected and controlled pork legs, which are deboned and trimmed without rump to obtain the so-called “baffa”, the specific cut for speck. They are then salted by hand with salt, spices and natural flavours, such as allspice and juniper, and left to rest. The phases of smoking with beech wood and drying in the fresh air of the Asiago plateau follow, alternating, before seasoning for at least 5 months which allows the obtaining of a product with a not too dry rind and a balanced taste. A delicately smoked, delicate and harmonious speck.