Speck slicesThe spalla I cured was good, but I think the speck may be even better. It is the same  cure and method, but I smoked it for 8 hours. See here for the recipe and smoking it. I hung it for about 4 months and it maybe lost slightly more than a third of its original weight. I like this curing thing ….

speckI sliced it all up and we will eat it with homemade bread and cheese and with pickles. I have frozen some of it. The end bits I diced and we had it with a herb heavy rocket and chickpea salad with a mustard vinaigrette – lovely.

speck salad N.B. now for salami and chorizo ….

One response to “Speck

  1. Pingback: Home-made Prosciutto | smallholding dreams·

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