Prosciutto is a well-known cured ham from the Parma and San Daniele regions, made from the hind leg, aged for 18 to 36 months, with a slightly sweet flavor. Speck, originating from South Tyrol, is also made from the hind leg but can also come from the rump or loin, and is cold-smoked, resulting in a firmer texture and a savory, intense flavor. Authentic speck must carry the Speck Alto Adige IGP label, indicating rigorous quality control by a small group of certified producers.
Prosciutto is typically made with meat taken from the hind leg of the pig, aged for at least 18 months, and has a slightly sweet flavor.
Speck is cured and smoked, made from the hind leg, rump, or loin of the pig, resulting in a firmer texture and a much more intense flavor.
Authentic speck, known as Speck Alto Adige IGP, has gone through a rigorous quality inspection process, ensuring its high standards.
Speck is recognized for its savory flavor, added seasonings of pepper and juniper berries, and a dark color, alongside a stronger aroma.
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