Mountain herb speck 'The Quarter', 700 g

Mountain herb speck “Il quarto”, 700 g: a quarter of a cured pork belly, aged for 6 to 8 months and coated with mountain herbs from South Tyrol, to be sliced very thinly.

SEPP'Manufaktur's herb speck is made from the hind leg of a pig (Vulkanland pork bearing the AMA quality seal). Traditionally, it is dry-cured with salt and natural spices for around 10 days in the mountain air, then lightly smoked and aged for at least 6 months. After aging, it is washed, dried and coated with fragrant mountain herbs from South Tyrol.

• Aging: 6-8 months
• Handmade in South Tyrol
• Fine Alpine herbs and beech wood chips for natural smoking, along with fresh mountain air
• Regular, rigorous checks throughout the entire production process

How to enjoy it

Speck is best enjoyed sliced as thinly as possible, against the grain, as this gives it the right texture.

Ingredients

Pork (Vulkanland pork bearing the AMA quality seal)*, salt, spices (0.2% herbs), edible gelatin (pork)**, dextrose, preservatives: sodium nitrite, potassium nitrate.

* Meat origin: Austria
** Used for the coating

Nutritional values per 100 g

Additional information

Microbiological parameters: the product complies with the microbiological parameters of Regulation (EC) 2073/2005 in its current version.

GMOs: the product does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829/2003 and 1830/2003).

Images are for illustrative purposes: as this is a natural product, its shape and appearance may vary.