Moser Speck Alto Adige PGI by the slice - 400 g

Moser Speck Alto Adige PGI is a traditional Italian cured meat that comes from the Alto Adige region, located in northern Italy, near the border with Austria. This cured meat has obtained Protected Geographical Indication (PGI) recognition, which means that it must be produced following strict rules and regulations in the specific geographical area of Alto Adige in order to carry the PGI label. Here is some information on the sliced Moser Speck Alto Adige PGI: Origin and tradition: Moser Speck is a typical specialty of Alto Adige, a region known for its gastronomic culture and the production of high-quality cured meats. The term "Speck" in German means "bacon," and Moser Speck is a particular version of cured bacon. Characteristics: Moser Speck is made using high-quality pork, usually the leg or neck of the pig. The meat is salted with a mixture of salt, black pepper, garlic and other spices, according to traditional recipes. After salting, the meat is left to mature for a period that can vary from a few weeks to several months. Maturing: During the maturing process, Moser Speck develops its unique flavor and texture. The meat is slowly dried and smoked with beech wood, which gives it a characteristic smoky flavour. Cut into slices: Moser Speck Alto Adige PGI is often available in slices or thin slices which facilitate consumption. This form of presentation makes it ideal for use in starters, charcuterie platters, sandwiches or even as an ingredient in various culinary recipes. Flavor and aroma: Moser Speck has an intense, salty and smoky flavour, with a light spicy note. Smoking and curing give the cured meat a complex and appetizing flavor profile. Moser Speck Alto Adige PGI is widely appreciated for its quality and authentic flavor and represents one of the gastronomic excellences of Alto Adige and the whole of Italy. It can be enjoyed alone as an appetizer or used to enrich a variety of dishes and recipes. If you are a cured meat enthusiast, Moser Speck is definitely worth trying when you visit Alto Adige or when you find it available in shops specializing in Italian cured meats.