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The Speck is a typical cured meat from Trentino made from pork thigh rounded at the tip, trimmed, peeled and placed in a dry brine made of salt, pepper and juniper. The meat then proceeds to the smoking phase in designated rooms with juniper before moving to the aging stage that can last from 3-4 months for an half-aged Speck, up to 6 months for an entirely aged product.

Smoked taste with spicy notes in which juniper stands out
Gluten free, Lactose free, Milk protein free, OMG free
Combine with bread, cheese and a glass of red wine for a typical South Tyrolean snack
The product is delivered in a refrigerated box with dry ice so that it can be stored at the correct temperature.

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