Carefully measured smoking conveys notes of roasted meat and a characteristic spiciness revealing nutmeg, coriander and a dose of cloves. A delicate, totally harmonious taste experience.
Cooked speck, like traditional speck, is excellent paired with horseradish, mustard and rye bread with a curl of Alpine butter. If you prefer enjoying it heated in a pan, it goes perfectly with a salad of fresh mixed vegetables, delicious even with potatoes in all their forms, roasted, boiled, in a pie, mashed, or with the delicious potato rösti.
To taste with a Sangiovese Superiore, an unusual combination, yet very intriguing. Otherwise stay in the production area with a Schiava Trentina. Do not forget that smoked products love the company of craft beers with a good structure.