- Art of Charcuterie
WEIGHT: kg 4 (1, ½).
CURING: 5 months.
QUALITY: the process starts from a choice leg of pork, deboned and trimmed with no topside, to obtain the “baffa”, the special cut from which speck is made. It is then hand-salted with sea-salt and natural flavours, such as pimento and juniper, and left to stand for at least 3 weeks in a controlled environment to distribute the flavouring evenly. This is followed by alternating phases of smoking over beechwood and drying in the cool air of the Asiago plateau, for a sweet flavour. Then comes curing for at least 5 months to obtain a product with a balanced flavour and a crust which is not too dry.
FLAVOUR: sweetly smoky. Smooth, delicate and well balanced.