Speck (South Tyrolean)

While prosciutto is strictly air-dried and purely salty, South Tyrolean speck undergoes a dual process of light salt curing followed by mild smoking. Speck is also pressed flat during the drying phase, giving it a distinct rectangular shape. This unique method gives speck a deep, savory, and aromatic flavor profile.

Yes, Speck Alto Adige holds a Protected Geographical Indication (PGI) status from the European Union. This certification ensures that the meat is produced using strict, traditional methods exclusively in the South Tyrol region of northern Italy. It guarantees a standard of quality and authentic regional origin.

No, South Tyrolean speck is a fully cured, ready-to-eat meat product that does not require any cooking. It is traditionally sliced paper-thin and enjoyed raw on charcuterie boards, with bread, or alongside dark bread. However, it can also be chopped and used to flavor warm dishes like pasta or risotto.

The meat is traditionally smoked over low, slow-burning fires made primarily from juniper, pine, or fir wood. This low-temperature, intermittent smoking process is a crucial step in defining the speck's signature flavor. The wood smoke is kept very light so it does not overpower the natural taste of the pork.