About this cut
Speck Alto Adige PGI is a culinary masterpiece that bridges the gap between Mediterranean air-curing and Northern European smoking traditions. Crafted from premium pork legs, it is lightly cold-smoked over beech wood and juniper before undergoing a slow aging process in the crisp Alpine air for at least 22 weeks. The result is a tender, ruby-red meat with a signature creamy white fat rim that offers a silky mouthfeel. It is prized for its delicate balance of savory saltiness, subtle smoke, and the aromatic influence of mountain herbs.
Taste-DNA
Sourced from the lean hind leg of the pig, the cut is carefully trimmed and deboned while maintaining its natural muscle structure. This specific muscle group provides the ideal density for long-term curing and the characteristic firm yet pliable texture.
Preparation
Cooking Guide
To appreciate its complex flavor profile, Speck should be sliced paper-thin against the grain, which breaks down the muscle fibers for maximum tenderness. If using in warm applications, such as a garnish for Risotto or in South Tyrolean dumplings, add the meat toward the end of the cooking process to avoid toughening the fat or over-concentrating the salt. Always allow the meat to rest at room temperature for at least 30 minutes before serving to unlock the volatile aromatic compounds of the juniper and beech smoke. Common mistakes include frying it too aggressively, which can lead to a bitter aftertaste.
Core Temperatures
Portions per Person
Pair with a structured Alto Adige Lagrein or a crisp Vernatsch; the wine's acidity and tannins cut through the fat perfectly while complementing the smoky juniper notes.