Speck comes from fresh-boned ham, which is carefully seasoned with sea salt and natural flavourings, such as juniper. A traditional mountain flavour is added by carefully smoking the meat with beech wood.
The company was founded in 1886 in Castelnuovo Rangone, near the city of Modena. After a short spell spent marketing dry-cured ham, Ernesta and Costante Villani unleashed their enterprising spirit by purchasing a building in the town centre, where they started producing salami, coppa, bacon, mortadella and cooked ham. Read more