Skip to page content

Maestri d'Italia Sliced Speck

Maestri d'Italia Sliced Speck
Maestri d'Italia Sliced Speck
View similar products
  • Pork
  • by Maestri d'Italia
  • Italy

The culinary traditions of Alto Adige in Northeastern Italy—where the Alps meet the Mediterranean—are exemplified by herbaceous, smoky speck. These thin slices from Maestri start with pork legs that are salted and rubbed with bay leaves, juniper, and rosemary. They’re smoked over beechwood before curing, and the result is sweet and smoky, savory and botanical. Serve with crusty bread and Asiago Pressato, or crisp in a pan and add to pasta sprinkled with Piave Vecchio.

“When I get sick of green salads, my favorite way to shake things up is a bowl of radicchio topped with slices of this smoky speck and shaved Asiago Pressato.”
Murray’s Merchandising – New York, NY
Pork, Salt, Spices, Paprika, Dextrose, Natural Flavors, Sodium Nitrite
  • Maestri crafts this speck in South Tyrol, Italy, but slices it in the United States, ensuring the final product is both traditionally made and incredibly fresh.
  • Speck is an example of whole muscle curing, like prosicutto, where an entire cut of meat is cured—here it’s pork leg—versus salami where the meat is cut up and mixed with fat and spices.
  • The pork leg is seasoned with sea salt and herbs, smoked over beechwood, and cured until it reaches the desired taste and texture.
  • The use of herbs and spices in flavoring the meat distinguishes speck from other whole-muscle cured meats like prosciutto.

Get 15% Off All Cheese Clubs