This speck is made in Iowa by award-winning cured meat artisans Herb and Kathy Eckhouse. Speck Americano is cured for 8-10 months (35 weeks minimum) while Speck Alto Adige is cured a minimum of 20 weeks. Time of aging is one factor that can influence richness of flavor. The flavor is wonderful - buttery and rich.
Speck Americano is a fully aged Prosciutto Americano smoked over apple wood. The evocative aroma of the open fire melds beautifully with the deep sweetness of the pork.
NOTE: Specks are not always exactly the indicated weight; we'll therefore charge your credit card according to the weight of the ham that will be shipped to you.