Dry-cured pork cut derived from the leg, infused with spices and gently smoked with beech wood and aged for 120 days. The delicate sweet flavour with a hint of smoke, makes it ideal for your delicatessen slicing area.
Australian Pork (95%), Salt, Spices, Sugar, Mineral Salts (341), Dextrose (Maize), Antioxidant (316), Preservative (250, 251)
What is Speck made from?
Speck is traditionally made from the pork leg which is de boned, cured, air dried and smoked. The process is similar to prosciutto however the ageing process and final flavour are very different.
Have more questions? Our friendly support team will get in touch with you