150g packs of diced trimmings from our signature ham. These are the glorious off-cuts from the trimming and slicing process.
Speck Ham Technique: boned out back leg, trimmed. Cured for 2.5 weeks, cold smoked for 18hrs over chestnut wood and aged for 8-12 months.
Tasting Notes: Sweet, nutty, deeply coloured with a very gentle background hint of chestnut smoke.