For the production of the Smoked Speck fillet is chosen only the best of the pork fillet, the most lean and valuable part.
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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.
The Speck fillet is a real South Tyrolean specialty reserved for the finest palates.
Aromatic and fragrant, this fillet should be tasted with an important red wine, such as the Lagrein or the Amadeus Rosso da Schiava biological.
Cut the Filet into thin slices, like a carpaccio, and season with a few drops of extra virgin olive oil.
Add some slice of a good mountain cheese and voilà, the simple and tasty dinner is served.
Specific References
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Black nitrile glove, latex-free, powder-free, textured on the fingers.