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Located in:Meats/Seafood, Specialty Meats
La Quercia Speck Americano is made in Iowa by smoking prosciutto with applewood. This is great for the sophisticated American palate. The evocative aroma and warm flavor of a wood fire make this a familiar eating experience; the natural sweet flavor of the aged prosciutto offers a delicate contrast. This Speck is cured for a minimum of 35 weeks, while Speck of Valtellina is typically cured for only 18 weeks, and Speck Alto Adige is cured a minimum of 20 weeks. The aging time is a major factor that influences La Quercia Speck's richness of flavor.
Speck Americano is smoked at the end of its natural dry curing (only pork and sea salt, no other ingredients). Thus, the smoke finish is light and inviting and does not interfere with the sweetness of the meat. Speck from the Italian regions is smoked at the beginnings of its dry curing. This causes the smoke flavor to penetrate and then concentrate and intensify as the meat dries. The pigs used in La Quercia have access to the outdoors, room to move around, and to root.
- Made from organic Berkshire cross pork raised with no antibiotics, no animal by products, and no added hormones.
[1 of 1 customers found this review helpful]
you can taste the quality
By Pork Fan from Vermont on 4/11/2008
Pros:
Flavorful, No nitrites, Supple, Tender
Best Uses:
Antipasti, salads, Sandwiches
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
I just fell in love with this company after I tasted their prosciutto. In my youth, my mother would use speck during the winter to add to our meals. I picked this up and it exceeded my expectations. Tender, supple, and wonderfully flavorful! Sliced thin, it is absolutely delicious and not too salty. While over time the cut end does darken, I am still using it 6 weeks later with no loss of flavor or quality.