Beira Baixa

Proença-a-Nova

The Flavor and Tradition of Beira Baixa, Portugal

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Almeida & Filhos speck are made from strictly selected pork legs. These are massaged with salt and remain in the salting no more than 14 days, after this period they are washed and dried to remove the excess salt, and then they are hung to be able to proceed with the curing process. This process is never less than six months.

Presentation
Its weight varies between 7 and 9 kg
Storage
Cool and dry place
Shelf life
180 days


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