CMN Video: Tasting Speck Alto Adige28 Jun 2008, Posted by in Uncategorized
Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner’s farmhouse Speck with Lou Di Palo of Di Palo’s Fine Foods.
A production of The Culinary Media Network. www.culinarymedianetwork.com