Game Day Sliders
For easy, hand-held sideline snacking
Build a Better Summer Barbecue
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.”