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Heinrich Speck

Best Speck of Italy! Gambero Rosso “Excellent” award.


In Germany, Speck is a rich delicatessen speciality made from pork fatback or belly. But Italian Speck actually falls under the prosciutto umbrella—a cut from the pig's leg that has been salt-cured, seasoned with spices like peppercorns, juniper berries, and rosemary and smoked before it hangs to dry for several months.

Heinrich's Speck is made from the pig shoulder. It is a mildly smoky product with a pleasantly sweet, spiced flavour and a texture and fat line comparable to that of Prosciutto. It is the only Speck in Italy that has been recognised as “Excellent” by Gambero Rosso.

Shelf Life

Heinrich's Speck is delivered vacuum packed and will last for months unopened at room temperature. Once open wrap it in a clean cloth, keep it refrigerated and eat within 3 weeks.

How to use

Slice thinly and eat at room temperature or use it to flavour all kind of dishes

Quick tips

What about Heinrich


Best Speck of Italy

A few Kilometres before reaching San Pancrazio, a small town up in a valley near Bolzano, we turn right onto a small unpaved road and climb up along a steep path, surrounded by vineyards on one side and evergreen trees on the other. We pass a house and ask a man if he knows where Mr Poeder lives, he tells us to continue until the end of the road. We then follow all the way up the hill until we reach a house in typical alpine style.

More about Heinrich

Other products from Heinrich

Recipes with Speck

  1. Asparagus, Taleggio & Speck Pizzetta
  2. Broad Beans, Peas, Pecorino & Speck Salad
  3. Speck and dates
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