|Price||RM15.00 - RM45.00|
Speck is a lightly cured and smoked pork leg produced in South Tyrol, a district in Italy's Northern region of Trentino-Alto Adige. The production first involves seasoning with salt, pepper, aromatics (such as juniper berries, rosemary, oregano, bay leaves, etc) in a controlled environment. After that, the pork leg is subjected to alternate smoking and drying phases. Finally it is hung to dry in rooms with flowing mountain air.
It is more intense in colour and has a deeper taste compared to Prosciutto. The smokey and spicy notes make it an ideal antipasto or for cooking.