The Aged Speck Kreuzspeck from the Crosare Curing House, carefully selected by the Freoni Danzi Salami Factory, is produced from a selection of fresh deboned pork thighs, trimmed in the typical speck shape of shield or baffa, stripped of the muscle and trimmed of fat, a process that gives this cured meat its typical heart-shaped and flat appearance. Once prepared, the thighs are treated with a brine and a cure whose recipe is a closely guarded secret of the curing house; this is followed by a light massage that not only makes the meat more tender but also seasons it evenly. Finally, the thighs are naturally smoked with beech wood. The aging lasts at least 4 months.
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The Aged Speck Kreuzspeck from the Crosare Curing House, carefully selected by the Freoni Danzi Salami Factory, is produced from a selection of fresh deboned pork thighs, trimmed in the typical speck shape of shield or baffa, stripped of the muscle and trimmed of fat, a process that gives this cured meat its typical heart-shaped and flat appearance. Once prepared, the thighs are treated with a brine and a cure whose recipe is a closely guarded secret of the curing house; this is followed by a light massage that not only makes the meat more tender but also seasons it evenly. Finally, the thighs are naturally smoked with beech wood. The aging lasts at least 4 months.
