Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy.


Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.


Like prosciutto and other hams, speck is made from the hind leg of the pig, but, unlike other prosciutti, speck is boned before curing.


A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and various spice combination and then rested for a period of several weeks.


After this a one-week smoking process begins following which the Speck is then matured for five months.


We slice this product in our premises in London only when we receive your order so to guarantee absolute freshness and fragrance.