Fiocco di Speck (500g) After this phase

After this phase

tanto che già nel Quattrocento in un manoscritto di Martino de Rubei si parla già di “carne salada”

Once the pork has been boned and made flat

quando il Trentino era ancora un Principato vescovile

Since in past centuries it was a real necessity to keep meat for as long as possible

Fiocco di Speck (500g) After this phaseDescription Description of the production process speck flake: sectioned pork rump, from the European Union. After the boning and the salting period, it is smoked and finally seasoned The speck flake is obtained using the central part of the pork leg. It is a slice of meat with no fat or rind, a product with a more delicate flavor than traditional speck. It is a product made with selected meats, boned and trimmed of excess fat. Then we move on to the