Cooked Speck

The boned and completely ‘open’ leg of pork is flavored with a tanning of herbs and natural flavors, is then wood-smoked and finally cooked over high heat. The delicate spiciness and aromatic notes make it a product with unmistakable characteristics.

Raw material

The pork leg is selected among the best eu slaughterhouses by identifying the quality, also in terms of sustainability, of the breeding and the weight of the pigs