Speck Alto Adige


by Mitica. Product of Italy.

Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Freshly cut meat must immediately be rubbed with the seasoning. The mix of spices is a well kept family secret but the basic composition is a mix of rock salt, sea salt and pickling salt, first class pepper, juniper berries, various herbs and a hint of allspice. The right amount of seasoning is crucial. Two weeks of dry curing are the first stage in preserving the meat. After one week the hams are turned around to make sure that both sides are cured evenly and then left to rest for a second week. The meat is then lightly smoked over beechwood chips for the typical flavor.

Ingredients: pork, salt, sugar, spices and color, flavors, sodium nitrate.

We ship perishable items in thermo-insulated cardboard boxes with reusable ice packs to insure that you food items arrive in good shape.

All cheeses we slice to order and wrap in cheese paper as we want you to enjoy original flavor of cheese - not damaged by vacuum or plastic.

All meats which require slicing we slice to order and lay it out on wax paper (deli-style) so it is easy to separate slices. Then we pack it in a plastic pouch with nitrogen purge (again, to make it easy to separate pieces we don't vacuum the meats but use commercial style food grade inert gas mix).


CALIFORNIA: Monday - Thursday. 

OUTSIDE OF CALIFORNIA: Monday - Wednesday. 

Note that the shipping method (for example, overnight) doesn't mean that your order will be processed and shipped on the same day you placed the order. Generally, allow us at least one day for processing your order as we slice and wrap everything by hand to order.

Any US federal holidays may delay the shipment. 


Saturday delivery is not available at the moment.

Customer Reviews

Based on 2 reviews
Fabio Giannetti

Speck Alto Adige

Bupa Scherer
Love this place!

This place never disappoints. I discovered it while visiting Paso Robles and now it’s my go to place for charcuterie board meats and cheeses.

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