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Speck (100g) - GIANNI NEGRINI

114.000 

Speck is a ham with a characteristic juniper taste, cured with salt and smoked, originating from the historic region of Tyrol.

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Like prosciutto among others, speck is made from the hind legs of the pig, but it is deboned before being dried. It is broken into large chunks called baffe and dried in salt and various spices, including garlic, bay leaves, juniper berries and nutmeg. This speck is left to cure for 9 months and then smoked.

COOKING SUGGESTIONS

Slow-cooked foods like boeuf bourguignon benefit greatly from its smokey flavor.

 

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