Speck Ham - Speck Alto Adige IGP

One of the most coveted and prized delicacies in Italy, Speck comes from the Suditrol a region also known as South Tyrol in the Alto Adige province. It’s a marriage between Northern European and Mediterranean food traditions – more flavorful and intense than Prosciutto but much lighter than the smokier hams of north Italy.

Speck is made from dry-cured and smoked pork legs. It is first dry-cured for three weeks, then smoked slowly for many months on low resin woods, for a very smoky flavor that penetrates deeply into the meat, rather than just a quick smoking that would only flavor the outer layers. The region of South Tyrol also influences the result, the crisp mountain air of the Tyrolean alps freely circulating around the aging rooms, flavoring the meat. The herbed crust is rubbed with salt, juniper berries, thyme, sage, and fennel, enhancing the flavor of the meat.

This charcuterie specialty is served with bread and wine for a hearty snack or light meal. Add some cheeses and fruit, and you’ve got a satisfying and authentic Tyrolean appetizer. Slice it thinly like you would prosciutto and go to town. You can also cook up Speck – fry it with cream or oil and toss with pasta or risotto for a flavorful twist. An Italian and Austrian specialty (Tyrol is at the crossroads of both countries), Italian Speck ham is eaten thinly sliced over dark bread (try it on rye), but also in a myriad of recipes.