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which lasts about 22 weeks
Speck hams are cured for three weeks at controlled temperatures and turned periodically to ensure the curing permeates the meat
1 hectare of diolinoir and 1 hectare of merlot
delicate hint of flower
Glarner Bauernspeck 100 g thinly sliced St. Paulin which lasts about 22 weeksGlarner Bauernspeck Farmer's bacon about 100 g thinly sliced vacuum packed to eat raw. Artisan tradition by Menzi Metzg Switzerland Speck, the lightly smoked, cured ham is one of the most celebrated foods in the Glarnerland a canton in the centre and Alps of Switzerland. This unique Glarner Farmer's Speck has a distinct flavor. It comes as no surprise that to this day producers of Speck abide by the ancient rule of a little salt, a little smoke and a
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