The product
Speck 'Le Cime' half
Speck produced in Dobbiaco and aged for at least 4 months
Code:
80910
Country of origin:
Italy
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Deboned pork thigh, smoked with beech wood, minimum aging of 4 months, produced and packaged in the Dobbiaco facility |
|---|---|
| Appearance | Externally, it appears brown in color. When cut, the slice is red with parts of a white-pinkish coloration. It has an elastic texture, not sticky in the lean part and not greasy in the fat part |
| Taste | Characteristic flavor of meat, sweet and delicately smoked |
| Maturing | At least 4 months |
| Curiosity | Some documents attest to the trade of speck starting from the 12th century, although the name speck dates back only to the 18th century. The purpose of the treatments with salt and smoke was to preserve the meats for a longer period |
| Our selection | The Nocker butcher shop is part of the South Tyrolean Speck Consortium |
| Suggestions | Its light smoking makes it ideal not only in risottos and pastas but also as a protein inside plain bread, with milk rolls or with Ligurian focaccia, paired with Brie and spiced sauces or an artichoke paté |
| Ingredients | Pork (EU origin), salt, dextrose, spices, antioxidant: sodium ascorbate, preservative: sodium nitrite, potassium nitrate, aroma. Natural smoking |
|---|---|
| Weight | 2,5 kg approx |
| Packaging | Vaccum packed |
| Storage Conditions (packaged products) | Store in a cool and dry place |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1189 kJ / 285 kcal Fat: 19 g of which saturates: 7,5 g Carbohydrate: 0,6 g of which sugars: 0,6 g Protein: 28 g Salt: 4,1 g Typical value per 100 g |
The producer
Nocker - Dobbiaco (BZ) - Trentino Alto Adige
Why we chose them
The company was founded in 1960 when Anton Nocker purchased a complex of buildings in Dobbiaco and opened a butchery with a retail store
and an attached hotel restaurant. Among the activities carried out in the butchery were meat processing, with particular attention to the production
of speck, sausages, and hams. Anton Nocker always worked with great commitment and foresight, managing to transform the initial village butchery
into a continuously growing company. In 1992, the sole proprietorship Anton Nocker became A. Nocker & Co. Snc. This laid the foundations for a
forward-looking company, led by the entire family. Since 1960, the name Nocker has not only been synonymous with the tradition of South Tyrol
meat-based products, especially speck, but also with the highest quality, unique, tasty, and healthy products. Food safety and the perfect traceability
of ingredients and raw materials are also fundamental in this regard. The Nocker family offers speck with various aging levels, from 16 weeks to a
maximum of 30. The unmistakable taste of South Tyrolean PGI speck is guaranteed by the reduced salt content, cold smoking at a maximum of 20°
C, aging for at least 22 weeks, and the absence of accelerated and aggressive production methods. In 1994, the DLG - Deutsche
Landwirtschaftgesellschaft - awarded the Nocker family's production for the first time, a recognition reiterated in subsequent years by the DLG, which
conferred another 17 gold medals on the company. Behind these successes is a reality made of hard work, clear awareness of tradition, and optimal
and modern production standards. A dynamic reality that has managed to grow over the years to meet market needs without ever denaturing and
losing respect for tradition and territory.
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