Speck Alto Adige

This lightly smoked, cured ham is a staple of Alto Adige, Italy’s northernmost region. Also known as the Südtirol, the region’s cuisine reflects the influence of closely neighboring Austria. Though speck is heartier than its southern cousin prosciutto, it is more delicate in flavor than the heavily smoked meats found further north. Authentic speck follows a traditional processing method passed down through generations and protected by the European Union. Compliance with the measures makes it possible to apply the firebranded mark to the rind and the label bearing the description “PGI Speck Alto Adige” in Italian and German with the Südtirol symbol. The production specifications essentially include dry curing, light smoking (at a temperature less than 20°C), an average aging time of 22 weeks, and a salt content not exceeding 5%. Once the hams are seasoned, they are cold smoked with beech wood in rooms ventilated by the crisp South Tyrolean air over several months, which allows the smoke to penetrate without overwhelming the flavor of the meat. We’ve worked with our producer to age our speck longer for more flavor.

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