Hailing from South Tyrol in northern Italy, this 4.5lb piece of speck has a well-marbled texture and a robust, smoky flavor.

The high quality pork is marinated in a mix of salt, pepper and spices for up to three weeks before being smoked using a special technique.

Following this, the speck is cured for over 20 weeks before it is ready to be enjoyed.

Savor it on its own as an antipasto or pair it with cheese for a contrasting flavor. Add some delicious slices of speck as a pizza topping, a filling for your sandwich or to enhance a pasta dish.