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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