- Art of Charcuterie
WEIGHT: kg 6 whole and half.
CURING: 5/6 months.
QUALITY: pork leg, with the right combination of lean and fat, deboned when fresh and flavoured with sea salt and natural spices including juniper. The topside is retained intact for a large, very attractive slice.
FLAVOUR: the typical sweet, delicate speck flavour, achieved through skilful smoking using beechwood.