Cured smoked speck 1/4

Cured smoked speck 1/4

The Pavoncelli Smoked Aged Speck is produced starting from a selection of fresh hind legs of pork deboned, trimmed in the typical speck shape called "scudo" or "baffa," deprived of the top sirloin and cleaned of fat, a process that gives this salami its typical heart-shaped and flat form.

Prepared this way, the hind legs are processed with a brine and a seasoning recipe that is a closely guarded secret of the Pavoncelli salumi factory; this is followed by a light massage that not only makes the meat more tender but also flavors it evenly. Finally, the hind legs are naturally smoked with beech wood..

The Smoked Aged Speck is preferred by many because it is much easier to taste compared to the classic variant; it is not a dry-cured meat, but thanks to the natural smoking and steaming process, the flavor remains delicate yet tasty, persistent, where the aromatic note imparted by the smoking is very clearly noticeable. 

This is the portioning of 1/4 of a whole that weighs approximately 1.5 kg.

Cured smoked speck 1/4: How is it produced

Pavoncelli, Veneto

Ingredients Cured smoked speck 1/4

Nutritional values