Tito Speck Traditional

Speck is a raw ham with a light smoking, given by the use of aromatic wood, and an average curing of 7 months. We work our speck with a very balanced tanning of natural aromas and spices, recovered from an ancient recipe handed down over the years from father to son. The result is a speck with the right curing and a delicate taste that recalls the flavors of tradition. Smoking has always been used to give flavor to food, intensify its color and, of course, to preserve it.

For the sweet smoking of our products we use selected beech wood while for salting and flavoring we rely on the secrets of an ancient tradition: the pure air of Val di Fiemme, salt, pepper, bay leaf, allspice, rosemary and juniper contribute to the maturation of very particular fragrances and flavors.