Whole Speck

Whole Speck is a versatile centerpiece for your kitchen, offering the flexibility to slice fresh and enjoy in various ways:

• Fresh Slicing: Slice thin for charcuterie boards, antipasto platters, or as a gourmet topping for salads and appetizers.
• In Sandwiches: Use thick slices for hearty sandwiches or paninis with an authentic Italian touch.
• In Cooking: Dice or slice Speck to enhance pasta dishes, risottos, or pizzas with its rich, smoky flavor.
• As a Topping: Cube Speck to render fat for soups, stews, or creamy sauces, adding depth and texture.

Speck’s rich brown rind, marbled fat, and smoky aroma deliver a taste of the Alpine region to your table.

Speck is a signature dish from Alto Adige, the northern-most province of Italy, also known as South Tyrol. Renowned for its cured meat traditions, Speck's name originates from the German word "Spec." Historical evidence traces Speck’s roots to the 1200s, though it was first documented in the 18th century. Traditionally, Speck was prepared by farmers during Christmas to preserve meat for the year ahead. Today, families in South Tyrol continue to use traditional recipes to produce Speck with its unmistakable smoky, savoury flavour.