Speck

Speck is a naturally smoked cured meat obtained from deboned, peeled and trimmed pig thighs. The pieces are then salted and seasoned with garlic, bay leaves, pepper, juniper, and other spices and herbs. Once salted, Speck is smoked according to the traditional method, using beech wood; then, it’s cured for at least four months. The end-product is characterised by its compact appearance, red colour, and white to pink fat. Menatti Speck stands out for its intense aroma and bold smoked notes.