Speck – Half
Cut of meat: rear leg of pork.
Processing: the leg, with bone and rump removed, slightly rounded, naturally salted and smoked, before passing on to the maturing phase (measures 23 x 30 x 8 cm approx.).
Weight: 2.5 kg
Organoleptic properties: compact consistency, square in shape, retains the typical unmistakable smoky aroma, which is perceived first on the nose and then on the palate.
Eating suggestions: it is a typical mountain cured meat; together with bread, mountain cheese and medium-bodied still red wine, it forms the typical South Tyrolean snack.