Recla Dell'Alto Adige Speck

Speck is a delicately smoked, air-cured ham from South Tyrol, Italy's northernmost province. It is made from the pig's rear thigh, boned and seasoned with salt, pepper, juniper and a touch of sugar. Fantastic when enjoyed with hearty bread, a northern Italian cow's milk cheese, some fruit and a white wine from the Alto Adige. Use Speck the same way you would Prosciutto di Parma when you feel like a touch of smoke - pizza, pasta, antipasti or panini. Size & shape of the slices will vary, but they will always taste great!