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An Italian cured, smoked meat.

To make speck, a boned pork belly is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months.

Speck is usually used to flavour cooked dishes.

Try it in a salad with apples and arugula. 

If you require the speck to be sliced a certain thickness, please advise in the special instructions section during checkout.

  • -$-4.00
  • Regular price $4.00