Speck is long and flat-like in shape; the inside is pink with a tendency towards red and clearly defined fat parts. It is extremely versatile from a gastronomic point of view.Bresaola is made from beef leg cuts, dry cured for about two weeks with salt, pepper, garlic, cinnamon, laurel and cloves.
Speck is made from raw pork legs, that are then smoked and matured.
One of the secrets in making a good speck is its smoking, an operation that lasts for about ten days using non-resinous types of wood (beech, juniper and ash).
The aroma is fragrant, the taste is delicate, faintly salty, tasty and flavorful.
How cured ham came to be the most famous hams are protected by the PDO and PGI designations: Prosciutto di Parma Ham, Prosciutto di San Daniele, Prosciutto di Modena, Prosciutto di Carpegna, Prosciutto Veneto Berico – Euganeo, Prosciutto Toscano, Prosciutto di Norcia and Jambon de Bosses are all protected Italian salamis designations.
Il Venerdì al Castello riapre in grande stile questo venerdì con una festa pazzesca. prenota la tua cena sotto le stelle nella splendida corte del Castello di Felino.
Dalle ore 23 inizieranno una serie di spettacoli da nn perdere: show della palestra Olimpya (partner della serata), live dei B-SIDE disco 70-80, disco con i nostri DJ e tutta la carica della Dada Family in consolle.
The specialty products of Italian charcuterie are numerous and all characterized by unique elements, as well as by common factors such as the quality of raw materials, from “heavy pigs”.
Furthermore, the appropriateness of the pork from “heavy pigs” for charcuterie products also depends on the feeding of pigs and on the structure of pig farms.
It is prepared using the neck muscles, following a production process that is in many ways similar to that of cured hams.