Description of the Trentino speck production process: Sectioned pork leg from the European Community. After the salting period, it is smoked and finally seasoned
Speck from Trentino Alto Adige is a typical product of the region. Indeed, it is a true flag of our region's food and wine. One of those products that have its roots in the centuries, spread throughout the territory and capable of conquering the tables of Trentino. Suffice it to say that there are testimonies of its widespread diffusion throughout the territory dating back to the end of the 1800s.
As has happened with many seasoned cured meats of Trentino cuisine, its birth is due to the need of families to keep the meat for as long as possible. Speck Trentino comes from a selection of pork leg, but its rigorous preparation method gives a strong imprint to this product. The pork legs, in fact, are carefully selected and deboned and finally covered with salt, pepper, bay leaves and other spices. They remain to rest in the containers for about a month. After the salting period, the thighs are taken to smoke for a short time to give them that characteristic color and flavour.
Speck from Trentino
Finally, a slow period of rest and maturation lasting six months. In fact, only time can make speck mature to the right point and only in this way does speck become compact but at the same time soft, light and tasty. In some periods of the year, i.e. in spring and autumn, it is common practice to put Trentino speck in the open air. Especially at fairly high altitudes. This is because the clean and crisp air of our territory helps to give Trentino speck its unmistakable strong flavour.
Once the seasoning is complete, the product is ready to be marketed. And finally on the tables, where Trentino speck is used and served in different ways. Primarily as a tasty appetizer, perhaps served with cheeses, other cured meats and black or white bread. Or it can be served as an important and tasty side dish for meat dishes. While in the first courses it is usually chopped up and used to flavor sauces, pasta or other traditional dishes such as dumplings.
Product typology: Sectioned pork meat, from the European Community.
Allergens: Gluten: NO GMOs: NO Allergens: NO
Ingredients: Pork, salt, spices and garlic. Sugars: sucrose, dextrose. Preservatives: E250; E251. Antioxidants: E301
Nutritional characteristics per 100 g : Kjoule/kcal 1475/352, Fat (gr):27 of which saturated 8.9, Carbohydrates 0.8 of which sugars 0.0, Protein 27.0, Salt 4.4
Organoleptic characteristics: Dark red colour. Taste: delicate, slightly smoky taste. Consistency: compact
Conservation : Store in the fridge