Speck dello Schioppo


Selected rumps of pork are skilfully prepared by our butchers. After an initial phase of cold-drying, which keeps the meat mild and pink, the Speck is carefully smoked. It is hung in a well-ventilated storeroom to continue drying and curing, resulting in a mild and aromatic product.

How to enjoy it

Roll slices into a rosette and garnish with caramelised red peppers. An excellent ally in the preparation of a speck and walnut risotto or in a mixed vegetable soup.

Tasting notes

Minimum curing 16 weeks.
Benedetti Riserve: minimum curing 27 weeks.