Produced from the fresh leg of selected pork. It is carefully deboned and trimmed by hand, leaving the prized topside attached.
Salted, seasoned and smoked according to ancient tradition. The gentle natural beech wood smoking imparts a delicate and inviting flavor. The long maturation process takes place slowly in natural environments for about 12 months, during which the speck matures, rounds out and harmonizes its intense and unique aromas. Only very heavy legs are selected, giving the speck an imposing appearance with weights ranging from 7 to 8 kg. Externally, it has a rustic, dark-colored appearance. Usually, at the end of maturation, it is vacuum-packed. When cut, it is firm, with a compact slice and a beautiful uniform red-pink color of the lean part; the profile and streaks of pure white fat are very fragrant. The aroma is intense. In the mouth, the slice melts, is sweet and buttery, velvety and tasty. The flavor is sweet, delicate, enveloping, refined and persistent.
