Speck Trentino. Minimum Weight 1.2kg

Speck Trentino. Minimum Weight 1.2kg
  • Speck Trentino. Minimum Weight 1.2kg
  • Speck Trentino. Minimum Weight 1.2kg
  • Speck Trentino. Minimum Weight 1.2kg
  • Speck Trentino. Minimum Weight 1.2kg
£49.00
Massimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.
Massimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure - but with no nitrites or nitrates - and are then smoked overnight using beech or chestnut mixed with aromatic  juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity. Try it with a fennel and carrot slaw in the autumn, on fresh asparagus in the spring

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