Description

This Italian speck is crafted from a deboned pork leg, cold‑salted and shaped into the traditional baffa form. After careful salting, the meat is slowly dried and gently smoked, developing a subtle, refined, lightly woody aroma. Its six‑month maturation gives it a tender yet structured texture and an elegant flavor where smoothness, character, and smoky notes blend harmoniously. Served in thin slices on a gourmet board or used to enhance Savoyard and Italian dishes, it reflects the traditional craftsmanship and aromatic richness of Alpine charcuterie.