Grocery & Gourmet Food > Deli Meats & Cheeses > Prepackaged Deli Meats > Cured Ham

Alma Gourmet Speck Alto Adige IGP Approx. 5 lb (2.3 kg) - Traditionally Seasoned, Dry-Cured & Lightly Smoked Italian Prosciutto Style Ham, Whole Alpine Cured Pork Meat, Boneless and Ready to Slice, Vacuum Sealed Gourmet Charcuterie

Product ID: B004BH2WVS Condition: New

$ 444

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Product Description

Alma Gourmet Speck Alto Adige IGP Approx. 5 lb (2.3 kg) - Traditionally Seasoned, Dry-Cured & Lightly Smoked Italian Prosciutto Style Ham, Whole Alpine Cured Pork Meat, Boneless and Ready to Slice, Vacuum Sealed Gourmet Charcuterie

AUTHENTIC SPECK ALTO ADIGE IGP – Traditional Italian dry-cured and lightly smoked ham from Northern Italy. Certified IGP for protected origin and authentic Alpine production methods.
DRY-CURED & GENTLY SMOKED – Seasoned with select herbs and spices, cold-smoked at low temperatures, then aged 20–32 weeks in mountain air for balanced flavor and firm texture.
RICH, BALANCED FLAVOR – Mild smokiness with savory depth and delicate herbal notes. Firm, never greasy, with a beautiful rose-red interior and natural aroma.
WHOLE 5 LB PIECE – READY TO SLICE – Approx. 5 lb (2.3 kg) boneless whole cut. Ideal for slicing paper-thin with a slicer for charcuterie boards, sandwiches, pizza, or pasta dishes.
PREMIUM ITALIAN CHARCUTERIE – Perfect for antipasti platters, gourmet recipes, or pairing with aged cheeses, dark bread, and fresh fruit. Vacuum-sealed for freshness.
CRAFTED IN THE ALPINE REGION OF ITALY – Produced in Alto Adige using traditional mountain air aging techniques, combining Mediterranean curing and gentle Central European smoking for a distinctive regional specialty.

Speck Alto Adige IGP - Cured, Smoked Prosciutto Dry-cured and lightly smoked from Italy's Alto Adige. Its garnet color, smoky aroma and mountain flavor are unmistakable. Italian Speck, or dry-cured smoked ham, can be traced back to the 13th century; however, the name itself didn't enter the common use until the five centuries later. Originally produced by farmers isolated in the mountains of Alto Adige, Speck's popularity and production has spread to other regions of Italy. Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which often include pepper, garlic, juniper, pimento, and sugar. After about two weeks of curing, the meat is gently smoked over wood for another two to three weeks. Finally, it is left to dry for 20 to 24 weeks, further developing its smoky flavor. In Alto Adige, speck is cut into thick slices and served with dark, hearty bread.