The product
Speck Carnia Affumicato
Speck coming from the area of Sauris near Udine
Code:
81150
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
5 kg approx
Minimum order:
1 piece. Also available in half- piece (code 81151)
| Description | Fresh pork thigh of European Origin |
|---|---|
| Appearance | The color of the meat is wine red near the top and pale red next to the fat. The color of the fat is white |
| Taste | The taste is medium to the palate, round, delicately salty and long. The aftertaste is long, delicately smoky with strong hints of wood and forest |
| Maturing | At least 5 months |
| Curiosity | The people who in the thirteenth century, coming from Tyrol and Pusteria, settled in the Lumiei Valley, imported the tradition of the Germanic populations of working and preserving pork and pork legs through smoking for long winter periods. A technique determined by the difficulty of supplying salt, and on the other hand, by an almost unlimited availability of wood. This tradition over the centuries has merged with that of the Friulian people, who use salt for the production of ham. It is precisely from the combination of these techniques and traditions that the unmistakable characteristics of Sauris ham and speck derive |
| Suggestions | Really nice on a platter usually with some other charcuterie or cheese. Amazing in sandwiches with some fresh mozzarella. Beautiful when added to traditional speck recipes like canederlli, torte salate, Frico and tomino with speck |
| Weight | 5 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Salumificio Zahre - Ampezzo (UD) - Friuli Venezia Giulia
Why we chose them
Salumificio Zahre is a young artisan reality in Ampezzo, in the heart of the Carnic Alps, more precisely in Val Lumiei among the common of Ampezzo
and Sauris. The company is based on the historical pork-butchery tradition of the region in which it is located and which dates back to 762, when
Ampezzo was known as "Vicius Ampicio" and was a reference for crafts and trade. Zahre's production is based on raw materials of the highest
quality to transform them into fresh and seasoned pork sausages. From smoked ham to bacon, the products that are
they get in Zahre are worked by expert hands, following the ancient recipes and only made with natural ingredients. As per tradition, important is the
production of smoked cured meats such as mountain ham or Crudo di Sauris PGI: all strictly smoked with beech wood.
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