{"id":5091,"date":"2024-02-10T11:31:31","date_gmt":"2024-02-10T10:31:31","guid":{"rendered":"https:\/\/www.danielesciarotta.it\/?p=5091"},"modified":"2024-02-10T12:32:46","modified_gmt":"2024-02-10T11:32:46","slug":"speck-senfter-alto-adige","status":"publish","type":"post","link":"https:\/\/www.danielesciarotta.it\/en\/speck-senfter-alto-adige.html","title":{"rendered":"Speck Senfter Alto Adige"},"content":{"rendered":"

Speck Senfter Alto Adige was born from master butchers in 1857, in the Senfter artisan butcher's shop, an entirely family business.<\/p>\n\n\n\n

\"Speck<\/figure>\n\n\n\n
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Speck Alto Adige PGI<\/p>\nThe Speck Alto Adige<\/strong> PGI is a type of cured and smoked ham produced in the Alto Adige region of northern Italy. \u201cSpec\u201d refers to a specific style of raw ham that is lightly smoked and seasoned with various spices such as juniper, pepper and garlic. Alto Adige, also known as Alto Adige, is a region in the Italian Alps known for its mountainous terrain and rich culinary heritage. Speck from this region has obtained Protected Geographical Indication (PGI) recognition, which means that it must be produced according to specific methods and within the defined geographical area to bear this name. Speck Alto Adige PGI is typically made from the hind legs of the pig, salted and cured, then left to air dry for a period of time before being smoked over a mixture of woods, usually beech and juniper. The smoking process gives speck its characteristic flavor and aroma. It is often enjoyed cut into thin slices as an appetizer or snack, paired with bread, cheese and perhaps a glass of wine. It is also used in various dishes to add flavor, such as in pasta, salads, or as a topping on pizza.<\/cite><\/blockquote>","protected":false},"excerpt":{"rendered":"

Speck Senfter Alto Adige, nasce da maestri salumieri nel 1857, nella macelleria artigianale Senfter realt\u00e0 tutta familiare. Lo Speck Alto Adige IGP Lo Speck Alto Adige IGP \u00e8 un tipo di prosciutto stagionato e affumicato prodotto nella regione dell’Alto Adige, nel nord Italia. Lo “speck” si riferisce ad uno stile specifico di prosciutto crudo leggermente […]<\/p>","protected":false},"author":1,"featured_media":5093,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[169],"tags":[577],"class_list":["post-5091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salumi","tag-speck"],"yoast_head":"\nScopri la Delizia del Speck Alto Adige - Daniele Sciarotta<\/title>\n<meta name=\"description\" content=\"Speck Senfter Alto Adige, nasce da maestri salumieri nel 1857, nella macelleria artigianale Senfter realt\u00e0 tutta familiare.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danielesciarotta.it\/en\/speck-senfter-alto-adige.html\/\" \/>\n<meta name=\"author\" content=\"Daniele Sciarotta\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Discover the delight of Alto Adige Speck - Daniele Sciarotta","description":"Speck Senfter Alto Adige was born from master butchers in 1857, in the Senfter artisan butcher's shop, an entirely family business.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.danielesciarotta.it\/en\/speck-senfter-alto-adige.html\/","author":"Daniele Sciarotta","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"BreadcrumbList","@id":"https:\/\/www.danielesciarotta.it\/speck-senfter-alto-adige.html#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.danielesciarotta.it\/en\/"},{"@type":"ListItem","position":2,"name":"Speck Senfter Alto Adige"}]}]}},"_links":{"self":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/5091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/comments?post=5091"}],"version-history":[{"count":6,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/5091\/revisions"}],"predecessor-version":[{"id":5101,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/posts\/5091\/revisions\/5101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media\/5093"}],"wp:attachment":[{"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/media?parent=5091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/categories?post=5091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danielesciarotta.it\/en\/wp-json\/wp\/v2\/tags?post=5091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}