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Speck - La Fattoria



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Typical from South Tyrol in Northern Italy this cured meat is the smoked cousin of Prosciutto.

Additional information

Weight200 g

La Fattoria

This product will be send chilled, in Thermo insulated packaging. Keep refrigerated. Cured meat and cheese maintain theirs freshens up to months, for the best we recommend opening within 30 days since package shipment confirmation. Once open the vacuum pack can be consumed within 2 weeks while keeping refrigerated and well sealed. For any additional info visit our FAQ page.

The difference between Speck and Prosciutto is that while prosciutto is cured by aging it slowly, speck is seasoned with herbs and spiced and smoked. It has a typical smoked flavour, rich and savoury.

How to use it

Speck is delicious by itself in an antipasto board or on top of your pizza and inside a Foaccia or a Piadina! The best combination is with brie or gorgonzola!
The thick stripes are used to create amazing risotto or pasta dishes, like strozzapreti with truffle with cream, porcini and speck, simply mouthwatering.


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