About this cut
Speck Alto Adige PGI is a salt-cured, lightly smoked ham that represents a unique synthesis of Mediterranean air-drying and Northern European smoking traditions. It is characterized by its deep ruby-red lean meat and a thin, creamy fat layer that carries the distinct aroma of alpine herbs and beechwood. The texture is firm yet supple, offering a sophisticated balance of forest-floor smokiness and the natural sweetness of premium pork.
Taste-DNA
Crafted from the lean, deboned hind leg of the pig, specifically the Biceps femoris and semimembranosus. These dense, structural muscles provide the uniform grain and resistance needed for a long, slow cold-smoking and air-curing process.
Preparation
Cooking Guide
For the ultimate sensory experience, slice Speck paper-thin against the grain and allow it to reach room temperature before serving to release its essential oils. If using in warm applications, such as finishing a risotto or folding into Canederli, add it at the very last moment to preserve its delicate texture and prevent the salts from becoming astringent. Avoid high-heat searing for extended periods, as this can cause the smoke compounds to turn bitter; a light, brief crisping is sufficient to amplify its umami profile.
Core Temperatures
Portions per Person
While a floral Gewürztraminer from Alto Adige is the classic regional pairing, a light-bodied Schiava (Vernatsch) with its bright red berry notes and low tannins provides a refreshing contrast to the smoky resinous notes of the meat.