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Speck Alto Adige PGI 1/4 flitch - 1kg approx.

€23.90
Tax included

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
This product is:
  • PGI - PDO - Slow Food
  • Gluten free
  • Perishable
  • Lactose free
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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
SpeBafSch

Data sheet

Region
Friuli-Venezia-Giulia
PGI - PDO - Slow Food
Yes
Gluten free
Yes
Perishability
Perishable
Lactose free
Yes

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