Speck Nazionale

From the thighs of pigs born and raised in Italy, which are deboned and trimmed according to tradition to obtain the shield shape typical of artisanal speck. Dry salting follows - with a tanning consisting of salt, black pepper and other spices - and the massage and rest phases. They are then delicately smoked naturally with beech wood and juniper berries and finally seasoned in the cellar for 7 months. A product with an aromatic and intense aroma, soft and sweet on the palate. The light smoking does not cover but instead enhances the taste of the raw material, of superior quality.