Traditional Speck

Traditional Speck "Smoked Ham" sliced


1 package of

Expertly blended spicy notes present themselves to the nose. The smoking reveals itself to the taste, with spiciness making a rich and agreeable contribution. Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints of fine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.

The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. The speck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.

Versatile in gourmet sandwiches maybe with a dash of horseradish sauce. On pizza, in canederli (dumplings), to liven up risottos with vegetables (asparagus, leeks, courgettes, pumpkin). With egg tagliatelle pasta, in savoury pies, with vegetable flans. It is a classic with polenta, fried egg and malga cheese also on the stone.

RISOTTO WITH RADICCHIO AND SPECK INGREDIENTS: 200g diced Speck Alto Adige PGI, 300g Vialone type rice, 1liter of vegetable stock, 125g grated Parmigiano Reggiano cheese, 200g Radicchio Rosso di Treviso IGP (PGI red chicory of Treviso), 120g butter, extra-virgin olive oil salt and pepper. Place the Radicchio, the Parmesan, the butter and salt in a blender and blend until a smooth cream is obtained. In a saucepan, toast the rice with a little olive oil, cover with boiling vegetable stock and season with salt and pepper. Cook for 15-20 minutes, stirring repeatedly and adding more stock as needed. Remove from the heat and blend into the risotto the Radicchio, butter and Parmesan cream, then whisk it all together over the heat. Let it cool before overturning the mould onto the serving dish. Garnish with the Speck.

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