The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
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The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.
The meat is sweet and tender, rich in flavor and with a pleasant smoked aroma.
Ready for consumption, it can be arranged in slices on the dish and season with oil, lemon, rocket and scales of Parmigiano Reggiano.
There are fine and superb gastronomic specialities, capable of flattering, every time, those who seek unpublished experiences for the palate.
The recipe has no secrets: the best cuts, the wise hand of man, the time necessary to perfect the flavors and... nothing else.
Delicacy in the name of a true culture for high gastronomy and a deep passion for meat.
Good, healthy, full of quality: to meet them, it is always a pleasant custom and a rare pleasure.
Specific References
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For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
Gloriosa exclusively employs pig meats born and bred in Italy whose diet has been controlled at every stage of their growth.
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