What it is
Wild boar speck in an approximately 1.5 kg piece, intended for professional charcuterie and kitchen use. Speck is a cured, seasoned and smoked-style speciality that is normally sliced or portioned for service.
Producer and reference
The commercial reference is Speck di Cinghiale 1.5 kg circa POL. The approximate weight indicates a piece reference rather than a fixed number of portions; plan yield after trimming and slicing.
Organoleptic profile
Wild boar brings a distinctive, savoury flavour to the cured-meat profile, with seasoning and smoke balanced against the meat. Slice thickness changes the perceived intensity and texture on the plate.
Professional uses and quantities
Slice thinly for antipasti and boards, or use measured pieces in sandwiches, filled pasta, sauces and savoury toppings. Set the portion to the menu and trim only what service needs.
Common mistakes to avoid
Do not treat the approximate 1.5 kg as an exact yield, cut thick slices for delicate service or leave the piece exposed. Use a sharp slicer or knife and protect the cut surface.
Storage and handling
Keep refrigerated and follow the label for temperature, opening and shelf-life instructions. Wrap or cover the cut surface, use clean equipment and avoid breaks in the cold chain.
LAPA logistics in Switzerland
LAPA supplies this charcuterie reference to restaurants, hotels, caterers and specialist food-service kitchens throughout Switzerland. The piece format supports portioning according to the menu and service rhythm.
Who it is for
For professional kitchens and delicatessen counters that need a distinctive wild-boar cured-meat option for antipasti, boards, sandwiches or recipes.
