Kräuterspeck 1650 | Speck with herbs 1650g
Kräuterspeck 1650 | Speck with herbs 1650g
Ingredients & Nutritional values
Ingredients & Nutritional values
Our herb speck is made from pork (hind ham) and traditionally dry-cured with salt and natural spices for about 10 days, lightly smoked, and aged for at least 6 months. After maturation, the product is washed, dried, coated with herbs, divided, and packaged.
| Zutaten: Schweinefleisch, Salz, Dextrose, Gewürze, 0,2% Kräuter, Speisegelatine Schwein, Konservierungsstoff: Natriumnitrit, Natriumnitrat. |
| Ingredienti: Carne di suino, sale, destrosio, spezie, 0,2% erbe, gelatina alimentare di suino, conservante: nitrito di sodio, nitrato di sodio. |
| Ingredients: Pork, salt, dextrose, spices, 0.2% herbs, edible pork gelatin, preservative: sodium nitrite, sodium nitrate. |
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Nährwerte pro 100g | Valori nutrizionali per 100g | Nutritional values 100g
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Minimum shelf life: 60 days or more | Origin of the meat: EU
Product description
Product description
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Speck
Selection and preparation
Selection and preparation
High-quality pork leg is used for South Tyrolean Speck PGI, carefully trimmed and cleaned of excess fat.
Seasoning and curing
Seasoning and curing
The meat is rubbed with a mixture of salt, pepper, juniper, garlic, and other spices, then dry-cured for several weeks.
Smoking and drying
Smoking and drying
It is lightly cold-smoked using selected woods, followed by slow drying in the fresh mountain air of South Tyrol.
Maturation
Maturation
The speck matures for several months in special rooms, developing its characteristic mildly spiced flavor and firm texture.