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Comparable to a “smoked prosciutto”, schinkenspeck is left with a traditional thin layer of fat on one side before air drying and smoking using hardwood chips. Mildly spiced with juniper and juniper berries, this dry cured specialty is a true delicacy.
Comparable to a “smoked prosciutto”, schinkenspeck is left with a traditional thin layer of fat on one side before air drying and smoking using hardwood chips. Mildly spiced with juniper and juniper berries, this dry cured specialty is a true delicacy.