About Moser
It all began in the 1970s, when Walter and Adolf Moser started to produce speck from their farm for family and friends. A year later, the brothers opened their company in Plaus, near Naturns/Naturno. And today, the second generation is carrying on the work. The special feature of the Moser family’s speck is the gentle smoking process. There is a growing preference amongst consumers for a less smoky speck, and it is precisely here that Moser differs from other producers. Moser’s competition is not the other Speck Alto Adige manufacturers, but the companies which produce cured hams. Moser produces three lines of speck: Speck Alto Adige PGI, “Moser Speck” and “Premium Number 1 Speck.” For some time now, they have also been producing a limited quantity of Speck Alto Adige from Parma ham pork thighs. These are larger than the standard size and the minimum curing period, at 8 months, is correspondingly longer. The limited quantity produced is extremely popular with gourmands and is sold instantly. “Turbo-boosted Speck Alto Adige,” the Moser family call it. The family’s line of organic Speck Alto Adige is also an interesting addition to their array: All the meat for this product is sourced exclusively from organic farms. Moser also benefits from another strong, strategic partner: Fratelli Beretta, Italy‘s largest family company in the meat.
- 5 lbs - WEIGHT VARIES +/- 1.0 lbs. at time of purchase
- Speck is a cured, lightly smoked ham. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams.
- Speck is boned out before being rubbed down with a cure laced with spices like juniper and bay leaves. Then it is smoked and aged. That spiced cure gives speck a deeper taste that's more intense than prosciutto di Parma.
- USDA KNOWLEDGE ARTICLE Dry-cured hams are shelf-stable. These uncooked hams are safe when stored at room temperature because they contain so little water that bacteria can't multiply in them. In dry curing - the process used to make country hams and prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and other ingredients.
- This product will ship with ice packs in an insulated sleeve. The ice packs may melt during shipping however rest assured the product is dry-cured. We recommend putting the product in the refrigerator when it arrives
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