Alma Gourmet Speck Alto Adige IGP 5 lb

This Speck is delicious, you must have a very sharp knife or a meat slicer in order to get paper thin slices. I recommend removing rind on the back first, it makes slicing so much easier. For those who say it's tough, you are not slicing it thin enough or you left rind on, for those who say it's to salty then you should stay away from dry cured meats. This is delicious on sandwiches, pizza or my favorite way is with a stinky cheese and melon. Please study up on cured meats before you order and then criticize the product. My only complaint has to do with their shipping method, 3 little ice packs isn't near enough during the summer months, plus they should require a signature to recieve package so it doesn't get left on top of mailbox as was my case, luckily I was home because it was 100 degrees out yesterday when it arrived.

We are Germans and of course we like European food. The Südtiroler Schinken was it worth to try. The taste, the look have been really impressive to us. Even the packaging with silver ice bag was for the hot weather outside a good idea. We did right away, we call it a Brotzeit. Fresh baked bread and the bacon. That was heaven. The quality is awesome. We are pretty sure that was not our last order with that company. Would recommend to other. The Quality and the price are in a good balance.

My husband is German and we've missed Sudtirlorer Speck until we started ordering this ham from Amazon. We divide it up into 3 separate pieces, usually slicing one for immediate consumption and freezing the other two. I generally cut off the fat and dice any ham for Flammkuchen or omelettes or such. I've tried rendering down the fat (much like bacon fat) but without much success. We usually toss the fat, although I am sure it could be used for flavoring etc. We slice each third of ham as we need it. We use a professional grade slice and can almost see through each slice. We store it in the fridge using paper cheese bags. And although the ham dries out somewhat, we feel that adds to the flavor. When we are ready for the next, we thaw the 1.5 lb piece from the freezer and slice that up. Delicious. I have reordered this at least 6 times and will continue to do so.

Purchased this several times for my mother. She loves ir

Great product and very close to the flavor I have enjoyed for many many years. The hint of juniper comes through on the front end while followed by the robust aging flavors on the back end. Sliced ultra thin (on a proper slicer or with a proper meat slicing knife) and enjoyed as the perfect compliment to cream cheese on a bagel or wrapped around asparagus and grilled or sautéed it is delectably delicious. It is important to understand this IS NOT your regular ham product that most have become used to eating in our country.

There's A LOT more fat on this slab than shown in the picture. Outside the fat, there's a tough outside pig hide on one side and some sort of skin or coating on the other side. Of course, both these rinds must be removed. This itself is a bit of a chore. The meat is quite tough. And there are veins of completely inedible gristle throughout, so you have to keep spitting out pieces that can't be chewed or swallowed. (After 5 minutes of continuous chewing on a bite, you give up.) Unless you have a professional meat slicing machine, like at the deli, you'll have a hard time getting the meat sliced thin enough to chew, given its toughness and the veins of gristle. The meat's flavor isn't bad, though the flavor is a bit "smoky" for my taste (and, of course, it is very salty). This would be a far, far better product had it been cut into thin strips, like thin bacon, prior to vacuum packing. But even then, I wonder about the inedible veins of gristle. This is not a deli meat.

I like pretty much all smoked meats. I have been a fan of Speck for years, but was a bit skeptical buying it from Amazon. I will say shipping took a long time, the ice packs were liquid and the box was in terrible shape. It is fully cured meat and chamber vacuum packed, so this didn't really concern me. My, oh my, this is an absolutely great product. The last speck I bought from a well know Italian website, was good, but over smoked and very tough. For those of you unfamiliar with Speck, it comes with the skin on one side. I think this simply must be removed as I have no idea what to do with it. The skin is tough as, well, pigskin. The piece I got was 5.4#. I trimmed off the skin and some of the fat cap - all told 13 or 14 oz. I think that is fantastic. The meat is very dense. It has virtually no water in it. It is very hard to slice thin (my preference is less than 1/16"). A meat slicer would be great, but I used a nice knife with a very keen edge and sliced over 100 slices. I vacuum pack in about 1/2 pound packs and freeze for future use. Use it the way you would use prosciutto with melon, parmesan, balsamic, or wrap it around asparagus. Personally, I generally like it cooked slightly. This reduces the stringy nature of the meat. One of my favorite uses is like bacon. Sautee it and use as you would bacon. Way good.