Prosciutto / Smoked

Speck Alto Adige is a dry-cured smoked Prosciutto from the TrentinoAlto Adige region of Italy. It is a lightly smoked raw ham that has been seasoned for a minimum of 22 weeks and is a bit firmer than Parma or San Daniele prosciutto. Each ham is cut from the hind quarters of a special breed of Italian hogs and by comparison with prosciutto, the lean meat part of speck is a darker, richer red tending towards black ruby, hile the fat is white to pale pink. Its delicate, cured texture and heady aroma guarantees a well- balanced taste and makes for a unique delicacy and ingredient. Speck is often served sliced thin or diced but can also be used to cook with, easily replacing bacon or as a smoky alternative to Pancetta.