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Speck Alto Adige

Northern Italians in the region of South Tyrol have been making Speck for centuries. "A little smoke and a lot of fresh mountain air " is what sets this apart from prosciutto. That and an herb blend of juniper, rosemary and bay leaves add to the savoriness. Speck is so versatile and can be used in any dish you would use prosciutto or ham.

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Northern Italians in the region of South Tyrol have been making Speck for centuries. "A little smoke and a lot of fresh mountain air " is what sets this apart from prosciutto. That and an herb blend of juniper, rosemary and bay leaves add to the savoriness. Speck is so versatile and can be used in any dish you would use prosciutto or ham.