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Traditional Speck half

HK$780

Estimated price per piece

Expertly blended spicy notes present themselves to the nose. The smoking reveals itself to the taste, with spiciness making a rich and agreeable contribution. Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints of fine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.

The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. The speck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.

More about Levoni Spa

Versatile in gourmet sandwiches maybe with a dash of horseradish sauce. On pizza, in canederli (dumplings), to liven up risottos with vegetables (asparagus, leeks, courgettes, pumpkin). With egg tagliatelle pasta, in savoury pies, with vegetable flans. It is a classic with polenta, fried egg and malga cheese also on the stone.

BREADSTICKES & SPECK: INGREDIENTS: 160 g Speck Alto Adige PGI, 25g yeast, 1/4l water, 15g salt, 500g wheat flour, 1/8l olive oil Dissolve the yeast in the tepid water and add the salt and flour. Mix in a blender, slowly incorporating the olive oil. Leave the mixture to sit for about an hour. Shape the mixture into a thick roll and cut into thick slices, which you then roll out into the shape of long thin sticks. Bake the breadsticks for 15 minutes in a preheated oven at 140°C. Leave the breadsticks to cool and wrap some slices of speck around each one.

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