Speck Alto Adige PGI – 100g Freshly Sliced


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It is a dry-cured, lightly smoked firm pork thighs, produced in South Tyrol, Northern Italy. Speck is made by lightly smoking salted pork hind quarter. Then, it’s flavoured with pepper, juniper, rosemary and bay, followed by an approximately 22-week-long curing period and the application of a special crust of salt

Speck, Eggs and Potatoes

A unique dish from Tyrol also known as Spiegeleier. It is so energetic and restorative that is often offered in mountain refuges and, for this reason, it is also called a skier's dish. Satisfying, tasty and rich, it will conquer everyone.

Ingredients for 4 people:

6 Potatoes
2 Golden onions
Speck cut into strips 150g
8 Eggs
Butter to taste
Salt and pepper to taste
Extra virgin olive oil
Chives to taste


1. Boil the potatoes until soft, peel and cut them into large pieces.

2. In a large frying pan, brown the thinly sliced ​​onion with a knob of butter and a drizzle of oil.

3 Add the potatoes and let them brown over high heat, turning them occasionally. Salt and pepper.

4. In the meantime, brown some strips of speck on a very hot pan, without adding other condiments. Then, using its dissolved fat, cook the eggs.

5. Compose the dishes by placing the roasted potatoes at the base and the eggs with the speck on top. Finish with pepper and chives.

Buon Appetito!

Weight 0.1 kg

Pork, Salt, Spices, Dextrose, Natural Flavouring. Antioxidant: E301. Preservative: E251, E250.


Trentino & Friuli Venezia Giulia


Cured Meat

Speck Alto Adige PGI – 100g Freshly Sliced

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Valid until Midnight on the
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