Cured meat

Smoked Pork Speck

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)

Aged days
Average weight
Type of meat
units per pack

Did you know?

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.

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Our chef's suggestion

Piadina with speck
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