Smoked Pork Speck by Sorrentino
A lightly smoked cured pork speck produced by Salumificio Sorrentino in Abruzzo, as a vacuum-packed half piece of about 2 kg. Firm, savoury and gently smoky, it is ready to slice or dice for boards, pasta, eggs and pizza.
What is speck?
Speck is salted, spiced pork that is lightly smoked and air-aged. The Alpine tradition follows the rule "little salt, little smoke and plenty of fresh air": gentle smoking with low-resin wood below 20°C, spices such as juniper, rosemary and bay, and several weeks of aging. The result is firm with a delicate smoky aroma.
How to use it in the kitchen
Slice it thin for boards and aperitivo, dice and render it for pasta sauces, risotti, dumplings (canederli) and bean soups, fold it into frittate, or use it as a pizza topping.
Storage and logistics
Keep refrigerated at 0-4°C, well wrapped; once sliced, consume within a few days. LAPA delivers refrigerated cured meats across Switzerland — Zurich, Aargau, Zug, Schwyz, Schaffhausen, St. Gallen, Lucerne and beyond — to restaurants, pizzerias, hotels and delicatessens.
