Ibis Speck

Price per kilo

Product code 412s

An Italian cured, smoked meat native to the Alto Adige, a region that straddles Northern Italy and Southern Austria. To make speck, a boned pork leg is cured in salt, and spices like laurel and juniper, then intermittently slow-smoked, using pine or juniper wood for several months. 

Ingredients: Pork, salt, spices, sugar, aromas, preservative: E250, antioxidant: E301 

Please note that whilst we take every care to ensure the product information displayed on our website is correct, manufacturers regularly change their ingredients and this may affect allergen and nutrition information therefore you should always check product labels and not rely solely on the information presented here. 

Enter the Cortebuona world and discover where the jewels of Italian traditions are born.The PDO and IGP Cold Meats and the best delicacies of the regional Italian cured meats. Cortebuona offers a line of charcuterie products intended for Restaurants and all of those customers who need to use large quantities, with an emphasis on service, convenience, freshness and consistent quality of the products.
The Catering Line includes sliced products, placed in large, deep trays, always in Modified Atmosphere, convenient and ready for immediate use. 

Allergens: None listed.

Delivering to Europe, Mainland UK and Ireland.
We aim to deliver your goods with 7 working days from receipt of order.
Standard delivery charge £10 / €10.

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