Speck-6-lbs-Seasoned-and-Smoked-Italian-Ham-Cured-in-the-European-Alps-Mountains-Alto-Adige-IGP-Boneless-and-Ready-to-Slice-like-Prosciutto-but-more-Savory-and-Smokey-Weight-approx-6-lbs-by-Moser-Tiro

Speck, 6 lbs +/- (4lbs – 6lbs/piece) ,Seasoned and Smoked Italian Ham, Cured in the European Alps Mountains, Alto Adige IGP, Boneless and Ready to Slice, Best sliced paper thin with slicer, (Not Prosciutto), Weight approx. 6 lbs, by Moser Tirolinger brand

Name: Speck, 6 lbs +/- (4lbs - 6lbs/piece) ,Seasoned and Smoked Italian Ham, Cured in the European Alps Mountains, Alto Adige IGP, Boneless and Ready to Slice, Best sliced paper thin with slicer, (Not Prosciutto), Weight approx. 6 lbs, by Moser Tirolinger brand
SKU: 4416
Price: 96.99 USD
Availability: InStock

Amazon.com Price: $96.99 (as of 02/01/2024 13:29 PST- Details)

6 lbs – WEIGHT VARIES PER PEICE. As we are not able to sell by the exact weight we do our best to ship as close as we can to the advertised weight. Each piece will vary in total weight.
Speck is a cured, lightly smoked ham. Although a close cousin to prosciutto di parma, speck is worthy of its own distinction when it comes to cured hams.
Speck is boned out before being rubbed down with a cure laced with spices like juniper and bay leaves. Then it is smoked and aged. That spiced cure gives speck a deeper taste that’s more intense than prosciutto di Parma.

Categories: Deli Meats, Serrano Ham

It all began in the 1970s, when Walter and Adolf Moser started to produce speck from their farm for friends and family. A year later, the brothers opened their company in Plaus, near Naturns/Naturno. And today, the second generation is carrying on the work. The special feature of the Moser family’s speck is the gentle smoking process. There is a growing preference amongst consumers for a less smoky speck, and it is precisely here that Moser differs from other producers. Moser’s competition is not the other Speck Alto Adige manufacturers, but the companies which produce cured hams. Moser produce three lines of speck: Speck Alto Adige PGI, “Moser Speck” and “Premium Number 1 Speck.” For some time now, they have also been producing a limited quantity of Speck Alto Adige from Parma ham pork thighs. These are larger than the standard size and the minimum curing period, at 8 months, is correspondingly longer. The limited quantity produced is extremely popular with gourmands and is sold instantly. “Turbo-boosted Speck Alto Adige,” the Moser family call it. The family’s line of organic Speck Alto Adige is also an interesting addition to their array: The entire meat for this product is sourced exclusively from organic farms. Moser produce three lines of speck: Speck Alto Adige PGI, “Moser Speck” and “Premium Number 1 Speck.” For some time now, they have also been producing a limited quantity of Speck Alto Adige from Parma ham pork thighs. These are larger than the standard size and the minimum curing period, at 8 months, is correspondingly longer. The limited quantity produced is extremely popular with gourmands and is sold instantly. “Turbo-boosted Speck Alto Adige,” the Moser family call it. The family’s line of organic Speck Alto Adige is also an interesting addition to their array: The entire meat for this product is sourced exclusively from organic farms. Moser also get pleasure from another strong, strategic partner: Fratelli Beretta, Italy‘s largest family company in the meat.

6 lbs – WEIGHT VARIES PER PEICE. As we aren’t able to sell by the exact weight we do our best to ship as close as we will to the advertised weight. Each piece will vary in total weight.
Speck is a cured, lightly smoked ham. Even supposing a close cousin to prosciutto di parma, speck is worthy of its own distinction in the case of cured hams.
Speck is boned out before being rubbed down with a cure laced with spices like juniper and bay leaves. Then it is smoked and aged. That spiced cure gives speck a deeper taste that’s more intense than prosciutto di Parma.
USDA KNOWLEDGE ARTICLE Dry-cured hams are shelf stable. These uncooked hams are protected when stored at room temperature because they contain so little water that bacteria can’t multiply in them. In dry curing – the process used to make country hams and prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and other ingredients.
PLEASE READ BEFORE PURCHASING: This product will be cooled through most of its journey with ice packs in an insulated container. The ice packs may melt right through shipping alternatively rest assured the product is dry cured. We recommend putting the product in the refrigerator when it arrives.

Brand	Brand: Moser

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