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Smoked and cured pork thigh

Speck is a deboned prosciutto that has undergone light smoking and an average curing period of 7 months.
A renowned Trentino product of ancient origin, it often hides its secret in a series of traditional recipes handed down through the generations. Every respectable butcher has his own “curing mixture” for smoking (a treatment with natural aromas and spices), a room suitable for curing and a history that all together give the product an intense and savoury flavour and melt-in-the-mouth consistency.
Also available in the cooked version proposed as an alternative to the cured product (that is difficult to make in the summer months) derived from steaming and light smoking, it is a favourite of children too because it looks like ham but is more tasty.
Many butcheries make it gluten-free. Find out which