A thin slice of this dense ham packs a punch of flavor. The meat 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.
Pricing and ordering is per half pound.
For custom sizes, please contact the shop at Michael@TheVillageCheeseShop.com.