Gasser Speck Alto Adige IGP Prosciutto, 5 lb.

If Prosciutto and Bacon had a high-altitude love affair in the mountains, the result would be Speck Alto Adige. This is a dry-cured, lightly smoked ham from the South Tyrol region of Italy. Unlike regular prosciutto, Speck is seasoned with juniper, bay leaves, and rosemary, then "cold-smoked" with beechwood before being air-dried. It is the "rugged adventurer" of the deli world—smoky, savory, and deeply aromatic. It carries the IGP seal, guaranteeing it was made using traditional mountain methods. This is the best smoky charcuterie meat for those who want the elegance of prosciutto with an extra layer of "outdoor" flavor. When you slice into Gasser Speck, you can almost smell the pine forests and mountain air. It’s a premium Italian deli meat that adds a sophisticated, campfire-ready vibe to your board. The Recipes Recipe #1: Speck & Apple Mountain Salad Toss arugula with sliced green apples, toasted walnuts, and torn ribbons of Speck Alto Adige. The smokiness of the cured ham loves the tartness of the apples. It’s a refreshing, high-end salad that feels like a lunch at a mountain lodge. Recipe #2: Speck-Wrapped Roast Chicken Wrap a whole chicken or individual breasts in thin slices of Gasser Speck before roasting. The smoked ham creates a savory, aromatic "shield" that keeps the chicken incredibly moist. This showstopper Sunday roast is a guaranteed hit for a family gathering. The Appetizers Appetizer #1: Speck & Rye Bread Canapés Place a slice of Speck on a piece of dark rye bread with a dollop of horseradish cream. This traditional Alpine appetizer is a bold, flavorful way to start a dinner party. Appetizer #2: Speck-Wrapped Pickles For a fun, zesty snack, wrap a thin slice of Speck around a small cornichon. The smoke and the brine are a perfect party pairing that your friends will find addictive. Ingredients: Pork, salt, dextrose, spices, flavors, sodium ascorbate, sodium nitrite, rosemary. Size: 5 lbs (average) Origin: Italy