The product
Speck Carnia Affumicato
Smoked speck produced in Carnia, cut in half
Code:
81151
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
2.5 kg approx
Minimum order:
1 piece
| Description | Smoked speck made from fresh pork thighs |
|---|---|
| Appearance | The slice appears to be of an intense color with a good balance between lean and fat parts |
| Taste | Sweet and not very salty, with light smoky notes and slightly peppery |
| Curiosity | The people who, in the 13th century, came from Tyrol and Pusteria and settled in the Lumiei Valley, imported the tradition of the Germanic populations of processing and preserving meat and pork thighs through smoking for the long winter periods. This technique was determined by the difficulty of obtaining 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 the ham and speck of Sauris derive |
| Suggestions | Ideal for enriching the sauce of first courses or sliced and served with Schüttelbrot, the typical South Tyrolean rye bread |
| Weight | 2.5 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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