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Black Pork Leg Speck

Name: Black Pork Leg Speck
Brand: mpoumpas.com
SKU: 924
Availability: InStock
Rating: 5 (1 reviews)

8 month Maturation

Smoked, aged, and perfected

Black Pork Leg Speck is classical Greek art of charcuterie no wonder it is made with 97 percent of the finest quality of the Greek black pig meat and gets aged over eight months to generate a perfect balance between flavors and texture. This unique good is naturally moisture-controlled hence giving it time to achieve the miraculous blocks of fat that cause deep umami notes that are characteristic of black pig.

It comes with little seasoning as it is seasoned with salt, black pepper and flavored with natural flavorings and is subsequently smoked. What they end up with is mild smoke flavor, saltiness, and overall sweetness. It is smooth delicate spot, which has a very pronounced potent and refined odor, something of a bon vivant, this is a real raw artisan.

INGREDIENTS

Handmade black pork leg Speck. Meat based product. Ingredients: Greek black pig meat 97%, salt, black pepper, flavourings, dextrose, starter cultures, preservatives: sodium nitrite, sodium nitrate from celery.

NUTRITION FACTS	per 100g
Energy	912kj / 219kcal
Fats	13.9g
of which saturates	8.4g
Carbonhydrate	0.8g
of which sugars	0.8g
Protein	23.4g
Salt	2.8g

How Can I Enjoy the Black Pork Leg Speck?

This 8-month aged speck can be cut into thin slices, to allow the lightly smoked aroma and fatty marble to put passable through it. It will be the right pair with crisp cheeses, roasted nuts, and dried fruits in the charcuterie board. Also in gourmet sandwiches like preparing it as the ciabatta with fresh burrata, arugula and some extra virgin olive oil. Moreover, it may serve as a powerful component of creamy pasta, risottos, and even as a wrap, wrapping the grilled asparagus and making a fancy starter. Even when combined with a dish or consumed as a single meal, this black pork speck presents you with a memorable culinary escapade.

What Wine or Drinks Pair Well with Black Pork Leg Speck?

The smoky, rich, deep complexity of the black pork speck contrasts well with medium to full bodied red wines such as Pinot Noir, Agiorgitiko or a smokey Syrah. Such wines shall enhance its depth, though without the overshadowing of its fine marbling. Along with this, a companion single malt whisky which has some peat or aged rum to offset thoroughly the smoked flavor of the speck, on the one hand, fresh, dry cider, or dark lager, on the other hand, carry a freshness of contrast. In addition, the whiff of sweetness in the black pork can be more clear with aged grappa/or a full-bodied sherry and in turn, intensify each bite it.