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  • Murray's Speck Sliced 3oz

Murray's Speck Sliced 3oz

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$12.00/Each

Where the cool mountain air of the Alps meets the balmy Mediterranean breeze is where this salami is aged. Speck is permeated with a rich and luxurious flavor after being smoked with fires of beechwood for hours at a time over the course of several months. As a traditional dry-cured and smoked meat, this whole-muscle cut is velvety and fine when sliced. But where the tenderly sliced Speck shines is in the herbed crust made up of juniper, thyme, sage, and fennel. The complex and botanical notes that these herbs bring to the Speck will depth to a meat that is already flavorful on its own. Pair with a handful of dried cherries and a nice glass of sherry to really feel the crisp mountain air of the Alps first hand. Speck makes an amazing centerpiece to any cheese board, or if you’re feeling adventurous, top your favorite homemade pizza with it.

Just the Facts

Country
Italy
Region
Parma
Weight
3 oz
Pour a glass of...

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.



  • Rosé

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.

    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

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