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Mauro and Chiara Casetta use hams from their own free-range
bruschetta with tomatoes and anchovies or served on a platter topped with grated walnuts
lots of interesting moulds
Lardo is the protective layer of fat from high up on the pig's back
This will rid them of excess salt but not of their excellent taste
Speck Trentino Ham (Piece 1.8kg ) Cured Meat Mauro and Chiara Casetta useMassimo 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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