Speck Alto Adige PGI inner part - approx. 450g
The Speck by Schmid has obtained the prestigious quality seal “Speck Alto Adige PGI” (Protected Geographical Indication) which is only granted to those products meeting the most stringent standards defined by the Consortium. That includes, for example, using only pork legs: Schmid only chooses the meatiest, leanest ones that are perfectly butchered. Before the important smoking process, the speck meat is hand-coated with salt and Schmid’s secret spice mix and then salt-cured for three weeks. Then the time comes to smoke the meat, exclusively with beech wood. During this process the speck obtains its typical colour and unmistakable delicate and full-bodied flavour. Lastly, the speck ham undergoes a cold-curing process for roughly five months during which it reaches its optimum firmness, while the aromas of the spices, the smoke and the meat mix together harmoniously. To get the best out of Schmid’s inner part of speck, slice it thinly against the grain and you’ll obtain the best texture. Use it as a sandwich filling or cut it into dices or strips to prepare many traditional or experimental recipes. It goes perfectly with: Cheese Spätzle and cream Fried eggs
Speck Alto Adige PGI 1/4 flitch - 1kg approx.
Amongst all the wonderful typical products of the region of Trentino Alto Adige, we have selected the fantastic Schmid’s speck cured meat, awarded with the very important quality seal “Speck Alto Adige PGI”. The rules of production for this product are very strict and Schmid respects them all. For instance, only pork legs can be used for speck and Schmid chooses only the meatiest and leanest ones. The first step of the manufacturing process is hand-coating the meat with salt and a secret mix of spices that has been passing down through generations in the Schmid family. Next, the cured legs rest for three weeks in cool cellars and then it’s time to smoke the meat, exclusively with beech wood. Now that the speck ham has obtained its typical colour and unmistakable flavour, it is cold-cured for roughly twenty-two weeks so that it can reach its optimum firmness and the aromas of the spices and the smoke can mix to perfection. To bring the best out of the Schmid’s speck meat, cut it into thin slices and use it as a sandwich filling or cut it into dices or strips to prepare tasty recipes. We love it with: Cheese Spätzle and cream Fried eggs
Juniper loin speck - Roen Reserve - 600 g
Juniper loin speck is produced with selected parts of the hindquarter of the pig. It is a speck of the Trentino tradition, with an aromatic and delicate taste given by the long seasoning and the particular cold smoking process that requires the use of only juniper, according to the ancient recipe of the Corrà family of Smarano. It should be served in thin slices. The Corrà Brothers’ company was founded in 1850 in the Non Valley and it’s the oldest production of cured meats in Trentino. It’s a passion passed down from father to son – we’re at the fifth generation! – and the recipes are unchanged as well. From cold cuts to cheeses, from flours to jams, from traditional dishes of the territory to grappa, here everything speaks of tradition and authenticity.