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Expertly blended spicy notes present themselves to the nose. The smoking reveals itself to the taste, with spiciness making a rich and agreeable contribution.
The term comes from the German "spec" or "spek", which means "thick, fat". This deli meat originates from the combination of the three methods for the preservation of meat: salting, seasoning and smoking. The speck Levoni is unique in its shape (double-breasted), flavouring and light, natural smoking.
Whole it presents, on one side the amber colored rind, and on the other the lean meat. The red slice shows a slight marbling, the lard cover is pearl white. The aroma releases notes of matured meat, hints of fine herbs and spices. The slice, of a pleasant soft and structured texture, allows perceiving a range of pleasant and harmonious sensations.
Trim the rind hardened by smoking and maturing. Slice thinly with a slicer or thick with a knife. Alternatively thick in a stick.
Versatile in gourmet sandwiches maybe with a dash of horseradish sauce. On pizza, in canederli (dumplings), to liven up risottos with vegetables (asparagus, leeks, courgettes, pumpkin). With egg tagliatelle pasta, in savoury pies, with vegetable flans. It is a classic with polenta, fried egg and malga cheese also on the stone.
We propose l’Alto Adige Lago di Caldaro CDO Classic: cherry red color, with light purple hues and pleasant hints of bitter almond. Just perceptible tannins in the mouth. Boasting a great freshness, round and balanced structure.
