I like pretty much all smoked meats. I have been a fan of Speck for years, but was a bit skeptical buying it from Amazon. I will say shipping took a long time, the ice packs were liquid and the box was in terrible shape. It is fully cured meat and chamber vacuum packed, so this didn't really concern me. My, oh my, this is an absolutely great product. The last speck I bought from a well know Italian website, was good, but over smoked and very tough.
For those of you unfamiliar with Speck, it comes with the skin on one side. I think this simply must be removed as I have no idea what to do with it. The skin is tough as, well, pigskin. The piece I got was 5.4#. I trimmed off the skin and some of the fat cap - all told 13 or 14 oz. I think that is fantastic. The meat is very dense. It has virtually no water in it. It is very hard to slice thin (my preference is less than 1/16"). A meat slicer would be great, but I used a nice knife with a very keen edge and sliced over 100 slices. I vacuum pack in about 1/2 pound packs and freeze for future use. Use it the way you would use prosciutto with melon, parmesan, balsamic, or wrap it around asparagus. Personally, I generally like it cooked slightly. This reduces the stringy nature of the meat. One of my favorite uses is like bacon. Sautee it and use as you would bacon. Way good.
Pork, salt, dextrose, spices, flavors, sodium ascorbate, sodium nitrite, rosemary
