LESSINIA SPECK 24-WEEK AGED 1/2 SV – LO SCHIOPPO

Speck produced in Lessinia and aged for 24 weeks gives pizzerias and restaurants a smoked cured meat with a sweet, aromatic flavour.

Product features

• Produced in Lessinia.
• Minimum ageing period: 24 weeks.
• Made with pork cuts, salt and spices.
• The meat undergoes an initial cold-drying stage followed by smoking.
• It continues to mature and dry while hanging in the air, developing a balance between sweetness and aromatic notes.
• Processed by experienced butchers.
• Format: 1/2 SV.
• Gross weight: 2.3 kg.

How to use it

Speck dello Schioppo can be served on its own or used on charcuterie boards, in appetisers, pasta dishes and main courses. It is suitable for professional supply to pizzerias and restaurants.

Why choose it

A minimum ageing period of 24 weeks, careful smoking and selected pork cuts create a cured meat with a sweet, aromatic profile and a versatile role in professional kitchens.