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Speck’s secret can be enclosed in one simple phrase: “Little salt, little smoke, and plenty of fresh mountain air.” Speck is a type of cured, lightly smoked ham. It’s typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. The pork leg is carefully rubbed with a spice mix, usually including salt, pepper, juniper berries, and bay leaves. Every producer’s spice mix recipe varies slightly. Freshly sliced for you and wrapped in our special paper in proper Italian style!


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