{"title":"Cure Meats","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExplore our premium selection of \u003cstrong\u003eItalian meats and charcuterie\u003c\/strong\u003e, perfect for chefs, restaurants, specialty retailers, and gourmet food lovers. Our imported cured meats deliver rich, authentic flavor and exceptional quality — ideal for antipasti, sandwiches, charcuterie boards, and traditional Italian recipes. From savory salami and prosciutto to specialty sausages and deli cuts, this curated collection brings classic Italian taste and artisanal craftsmanship to your kitchen or store.\u003c\/p\u003e","products":[{"product_id":"speck-alto-adige-pgi","title":"Moser, Speck Alto Adige IGP, Seasoned \u0026 Smoked Italian Ham, Approx. 4–6 lb per Piece","description":"\u003ch2\u003eSpeck, 6 lbs +\/- (4lbs - 6lbs\/piece) ,Seasoned and Smoked Italian Ham, Cured in the European Alps Mountains, Alto Adige IGP, Boneless and Ready to Slice, Best sliced paper thin with slicer, (Not Prosciutto), Weight approx. 6 lbs, by Moser Tirolinger brand\u003c\/h2\u003e  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.  \u003cul\u003e \u003cli\u003e\n\u003cstrong\u003eRandom weight:\u003c\/strong\u003e Approx. 4–6 lb per piece; each piece varies in total weight.\u003c\/li\u003e \u003cli\u003eSpeck is a cured, lightly smoked ham. Although a close cousin to prosciutto di parma, speck is worthy of its own distinction when it comes to cured hams.\u003c\/li\u003e \u003cli\u003eSpeck 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.\u003c\/li\u003e \u003cli\u003e\n\u003cstrong\u003eUSDA KNOWLEDGE ARTICLE\u003c\/strong\u003e 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.\u003c\/li\u003e  \u003c\/ul\u003e","brand":"Moser","offers":[{"title":"Default Title","offer_id":49077209104554,"sku":"R49000","price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0567\/7537\/7066\/files\/Untitled_design_4.jpg?v=1787068849"}],"url":"https:\/\/manzofood.com\/collections\/cure-meats.oembed?q=filter_vendor%3dmoser","provider":"Manzo Food Sales","version":"1.0","type":"link"}