Speck
Smoke-cured pork shoulder. Mantova, Italy
Moist and smoke-cured, this cut of pork is more traditionally found in the region of Trentino-Alto Adige to the north of Italy. Speck is cured for between 20 - 24 weeks and has a brown rind and delightful smoky aroma. As well as being eaten as an antipasto, it is also used for cooking. |
