SPECK ALTO ADIGE PROSCIUTTO

Dry-cured and lightly smoked from Italy's Alto Adige. Its garnet color, smoky aroma and mountain flavor are unmistakable. Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently intermittently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor. Speck can be cut into thick slices and served with dark, hearty bread. Alto Adige IGP Protected Geographical Indication