The term “speck” first appears in South Tyrol’s history in documents dated back to the 18th century but the word was already used in the trade registers and butcher’s ordinance back in the 13th century.
Good raw materials are the prerequisites for a good product: only lean, meaty pork thighs from pigs raised on renowned, quality controlled farms are used for Speck Alto Adige PGI (Protected Geographical Indication). Hams (approx. 4,5 kg) are rubbed primarily by hand with salt and a special mixture of spices, a secret mix determinated individually by every producer.
After seasoning, the hams are alternately subjected to the light smoke from low resin wood and the fresh air of the South Tyrolean valleys for five days. After smoking, the aging phase takes approximatly 22 weeks. During the aging process, the speck takes on its typically firm structure and develops a natural, aroma enhancing edible layer of mould, which is washed off once the ham has cured completely.
It’s the combination of different traditions, Mediterranean air drying and northern light smoking, which makes Speck Alto Adige PGI a unique product, marked with the quality seal of approval in green.
Speck Alto Adige is the main ingredient of the “marende”, the typical snack in South Tyrol. It should always be sliced against the grain in order to guarantee tenderness in the mouth, but there are different ways of slicing speck: in slices, in strips or diced – each one leads to a different taste experience.
Speck Alto Adige is also a versatile ham: it’s not only a gourmet food all in its own but it provides the perfectly mildly savory component for traditional South Tyrolean recipes as well as for creative modern cooks.
Thanks to Consorzio Tutela Speck Alto Adige.
