Speck

Founded in 1986 at Poggiridenti in Valtellina, the Mottolini family craft their cured meats where crisp alpine air and natural temperature shifts perfect the ageing process. Guided by respect for land and tradition, they hand-rub each pork leg with salt, pepper, bay and juniper, then smoke and mature it slowly for a flavour that captures the high valleys.

Pork meat, salt, pepper, juniper berries, bay leaves, saccharose, natural smoke. Preservative: sodium nitrate Antioxidant: sodium ascorbate

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