Size: 3 ounces
Speck Americano is smoked at the end of its natural dry curing (only pork and sea salt, no nitrite, nitrates or 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.