Our Speck is made using the boned pork leg. We season our speck simply with sea salt and Chef Paganelli’s signature blend of spices and cure it in house for approximately 6 months. This results in a decided taste and intense aroma.

We use pigs raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.

Our speck is dairy free and gluten free.

Our whole Speck is 600g.