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lots of interesting moulds
but is just a sign that these raw
Read About Caper Production and The Producer
should be eaten within 3 -4 weeks
This will rid them of excess salt but not of their excellent taste
Speck Trentino Ham (Piece 1.8kg ) Cured Meat lots of interesting mouldsMassimo and Orietta Corr have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys them from a farmer in Cles. They are reared extensively just for him, only slaughtered at 14 16 months old. Massimo's speck is the ham that is deboned and opened up like a book. The hams spend 40 days in a salt and spice cure but with no nitrites or nitrates and are then smoked overnight using beech or
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