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Parma Ham 30 months – 100g


The speck is a traditional cold-cut of north of Italy. A cured, deboned leg of pork. The meat is dry-cured with salt and flavourings and aged in a temperature- and humidity-controlled environment for c. 90 days. The product has a slightly smoky aroma and a sweet, balanced flavour.

You can enjoy it nature, on pizza with a touch of pesto or as starter.

Origin :North of Italy

Animal : Pork
Eat by date: 4 days  after the delivery

Portion of about 100g

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Speck is an English word meaning “fat”, attested since the early 17th century.This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English use refers to German culinary uses, particularly of smoked or pickled pork belly. In Dutch, spek is a generic term for bacon.

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