Made from the outside round of the hind leg of pork, this Speck is made by Abraham in Harkebrügge, Lower Saxony, Germany. To create this authentic product, Abraham’s production recipe comes from the southern Austrian and northern Italian region of Tyrol. The meat is slightly salted and seasoned with pepper, coriander, and local herbs, then briefly smoked over beech wood chips. The speck is then naturally air-cured for up to 12 months. The aging process guarantees a supremely tender meat with a rich, savory flavor. This product should be sliced wafer thin to best enjoy its texture and taste.
Speck is a wonderful addition to sandwiches, flatbreads, appetizer trays, egg dishes, or wrapping quail, figs or dates.