A smoky tasting Italian prosciutto from a small farmer in Valdora (North East Italy). The leg of pork is treated with a secret blend of spices and herbs, slightly smoked and then air dried.
One of Limoncello’s secrets. Thinly sliced Speck would typically be used in pastas, risottos, on pizzas, and sometimes wrapped around scallops or served with lobster salad. Also great with rocket and apple, tossed with extra virgin olive oil. Speck can be a smoky alternative to bacon or pancetta.
Supplied by the fabulously grumpy Fillipo, one of our favourite suppliers, who finds us rare culinary gems from small rural producers.
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