Italian Speck
Speck has been produced in the Trentino Alto Adige region since the 1300s. Senfter Speck, is made from particularly lean pork legs, trimmed, salted and flavored with garlic, pepper, juniper berries, nutmeg and other spices and aromatic herbs. The speck is smoked and aged for a minimum of 4 months. It is perfect in panini and sandwiches, or used as an ingredient in warm dishes.