Speck (Südtirol) with juniper

Juniper berries are commonly included in the seasoning mixture rubbed onto the pork leg before curing. They contribute a resinous, peppery aroma that complements the gentle smoke without making the finished Speck Alto Adige PGI taste like strongly smoked ham.

Italian prosciutto is generally air-dried without smoking, while northern European ham is often more heavily smoked. South Tyrolean speck combines light smoking with open-air drying, a regional method often summarized as using a little salt, a little smoke, and plenty of mountain air.

The IGP, or PGI in English, designation links the ham to South Tyrol and a defined production method. Speck Alto Adige has held this European geographical protection since 1996, and qualifying products carry the protected name and inspection mark.

No, properly cured speck is ready to eat and is commonly served in thin slices with bread, cheese, or pickles. It can also be cut into strips or cubes and warmed in dishes such as canederli, pasta, or potatoes.