Italian deli meats - Speck
Автор: SalumiAmoTV
Загружено: 2012-11-16
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It is obtained from pork leg raw, smoked and cured. One of the secrets of a good speck is the smoking phase, an operation that takes ten days and that includes the use of non-resinous wood (beech, juniper, ash). It's the typical South Tyrol deli meat and it has been awarded with the PGI mark by European Community. Speck Alto Adige is protected by a special consortium that verifies and guarantees the quality, putting his mark on every single piece. Under the gastronomic point of view is extremely versatile. Just thinking about main courses, speck is very easy to use, i.e. pairing it with vegetables, fresh or seasoned cheeses.
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