- Tip: Excellent addition to any charcuterie plate. Also great to use in most recipes as a substitute for pancetta or bacon.
- Provenance: Primarily English, German and Italian roots.
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce come visit or call us!
Using breasts from ducks solely raised for the production of foie gras, our duck speck is simply salted and allowed to dry. for 2 weeks. We then cold smoke over applewood lending a sweet, rich and smoky flavor. The word "speck" has primarily English, German and Italian roots and roughly translates to "fat", typically of pork. The origins of this preparation of fat trace back as far as the eighteenth century.