Speck Trentino



Massimo and Orietta Corr√† have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn’t have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14-16 months old.
Massimo’s speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure – but with no nitrites or nitrates – and are then smoked overnight using beech or chestnut mixed with aromatic ¬†juniper berries. The speck are then aged for 11-12 months. The gentle smoke and long, slow ageing give depth and complexity.

We offer same day and next day delivery service Monday to Sunday. Same day delivery is available with orders received before 3pm. Next day delivery available with the option of morning or evening time slots. We will call you ASAP if there is any issue with satisfying your full order.