Speck Alto Adige PGI

A blend of herbs and curing traditions

For centuries, the people of Alto Adige have preserved ham, flavoring it with herbs and spices, and uniquely blending the air-curing traditions of the Mediterranean and the smoke-curing traditions of the Alps. The process begins with carefully selected, lean, boneless pork legs massaged with garlic, bay leaf, juniper, spices, rosemary, and sea salt. The rub is a treasured family secret of each producer.

The importance of fresh air and cold smoke

The hams are exposed to fresh Alpine air to start the drying process. Next, they spend a week in cold smokers fired with local beechwood and perfumed with juniper branches. Long patient aging follows, taking around 22 weeks for the hams to acquire a deeply savory and sweet, lightly smoked flavor.

Recognizing Quality

Every ham is inspected for quality and conformity to a strict production code required for certification as Speck Alto Adige PGI. Those passing tests are awarded the green South Tyrol quality seal of approval and the EU’s Protected Geographical Indication (PGI) seal. Ask for Speck Alto Adige PGI by name at the deli counter and bring home the inimitable taste of Italian tradition.

Quick Facts

Mildly salty taste, perfumed with herbs and spices with a light smokiness

Hand slicing brings out the true taste of Speck Alto Adige PGI. Buy an unsliced piece in the deli. Once home, remove the pork rind, leaving the underlying fat. You can then decide to leave the herb crust on or remove it for a milder flavor. Cut a 1/8″ slice (3 mm) lengthwise for small pieces. Or cut into short thin strips to eat as is or dice for use in recipes. Can also be sliced thinly in the deli like prosciutto

High protein food that can be enjoyed in place of eggs, meat, or fish. Thanks to the long aging process, the proteins are extremely easy to digest

Useful Tips for Speck Alto Adige PGI

# 1

Pair with wildflower honey, melon, fresh figs, dried dates, apples, nuts

# 2

Complements the flavors of eggs, potatoes, cabbage, pasta, risotto

# 3

Top pizza with thin slices

# 4

Pair with bold lagers

Featured Recipes with

Speck Alto Adige PGI

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