Castel Speck is traditionally linked to the Trentino Alto Adige region, where this bacon has been produced since the 1300s. It is obtained from particularly lean pork legs, trimmed, salted and flavoured with garlic, pepper, juniper berries, nutmeg and other spices and aromatic herbs. Its shape is evenly square and when cut, slices are thick because of the presence of the rump. During the maturing period of 20 weeks, the bacon develops its fresh, traditional taste, which is ideal for a variety of cold dishes. Its taste is delicate and aromatic.
Approximately 9-10 slices per pack.