Description
Senfter speck is made from the finest pork thighs, which are selected, salted, and seasoned with pepper, juniper, bay leaf, and rosemary. According to regulations, speck must not exceed 5% salt in the final content. A characteristic of speck is that it is lightly smoked; Senfter cold smokes its speck, then it is hung in special rooms where it ages in the air for at least 22 weeks. Speck is a PGI product typical of the Tyrolean area, now known worldwide for its use in cooking and its extreme goodness. Excellent when thinly sliced, accompanied by a slice of warm rye bread, speck is at its best when cooked as an ingredient in Tyrolean recipes. Pairings: Excellent consumed on its own, thinly sliced, it is a main ingredient in Trentino cuisine, especially in South Tyrol. Pair with a Trentino Lagrein. Storage: Store in a cool, dry place Processing: Speck is made from selected pork thighs, which are deboned and seasoned with salt, pepper, rosemary, juniper, and bay leaf. Once processed, they are placed in special chambers where they are smoked for a short period. After smoking, the aging process begins for a period not less than 22 weeks. Aging: 23