Tesco Finest Speck 80G

Tesco Finest Speck 80G
£ 2.35
2 slices
  • Energy216kJ 52kcal
  • Fat3.3g
  • Saturates1.1g
  • Sugars<0.1g
  • Salt0.8g

of the reference intake*
Typical values per 100g: Energy 1078kJ / 259kcal

Product Description

  • Speck, sliced smoked cured pork.
  • Expertly produced in the Italian Alps. Whole pork leg cured with salt, herbs and spices and smoked over beechwood for a sweet flavour.
  • Expertly produced in the Italian Alps. Whole pork leg cured with salt, herbs and spices and smoked over beechwood for a sweet flavour.
  • Pack size: 80G



INGREDIENTS: Pork, Salt, Dextrose, Spices (Black Pepper, Coriander, Juniper Berries, Cinnamon, Fennel, Clove, Mace, Pimento, Nutmeg, Laurel), Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite), Dried Garlic.


Keep refrigerated. Once opened, consume within 2 days and by 'use by' date shown.

Produce of

Made using EU pork

Number of uses

4 Servings

Recycling info

Film. Don't Recycle Tray. Recycle

Return to

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K

Net Contents

80g e


Typical ValuesPer 100g2 slices (20g)
Energy1078kJ / 259kcal216kJ / 52kcal
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
As Sold.--

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3 Reviews

Average of 4.7 stars

Help other customers like you

Reviews are submitted by our customers directly through our website. We also share reviews from other retailers' websites to help you make an informed decision.

Best speck ever... it's a little expensive but it'

5 stars

Best speck ever... it's a little expensive but it's not for nothing as it is just delicious and top Italian quality...

Really, REALLY good stuff.

4 stars

The real McCoy, fantastic ham that I reckon is as good or even better than Parma. The only reason I've knocked a star off is the price - I just wish I could afford to buy more of it.

Good Speck

5 stars

Speck is very popular in northern Italy and Austria and this is a good addition to the Finest range . Full of flavor and delicious wrapped around griddled asparagus tips .

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