Speck con Fesa

Speck con Fesa Brunello, typical of Northern Italy, is a low-fat, smoked and slowly cured cold meat. Its uniqueness is due to the climatic conditions of the South Tyrolean territory where the pigs are bred, which characterise the entire production process as well as its rich aroma of spices that makes it so tasty and flavoured. The rump variant is characterised by rump, the most prestigious and tender anatomical part of the pork leg, which makes it a thicker product than the classic speck. It lends itself well to the preparation of many recipes, from starters to main courses, or when cooked to enrich dressings or dishes. A good slice even on its own.