Speck di Campiglio 5 Months

Speck is a type of meat native of the historical and geographical region of Tyrol (Italy, Austria and Germany). It is generally obtained from pork leg undergoes a process of smoking cold.

In Trentino region (Campiglio), fresh boneless pork legs are trimmed, cleaned and massaged by hand with a mixture of salt, aromatic herbs, spices and aromas. After resting from 4 to 16 months to completed the salting process in pure mountain air, the speck is smoked with shavings of beech wood and juniper berries.