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Speck is a product typical of South Tyrol and originates from the merging of two different meat conservation methods: curing, typical of the cured ham of the
Mediterranean area, and smoking, typical of Northern Europe. As a location at the crossways between Northern and Southern Europe, and thanks to
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In South Tyrol, speck was traditionally a farmers' fare, a source of energy during their work in the fields. Over time, it became one of the main courses in banquets for festivities and welcoming ceremonies. The latter function has reached our modern times, when speck, together with bread and wine,
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Initially, speck was produced in order to preserve the meat for a long time. It was a method that allowed families to have access throughout the year to the meat of the pigs butchered around
Yuletide. Most importantly, speck was the only opportunity the poorer echelons of society had of eating meat
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In the final phase, the hams are cured by being put up to dry in rooms pervaded by fresh air. The ageing period is defined considering the final weight of the ham, and usually lasts about 22 weeks. In this phase, a natural layer of aromatic mould forms on the hams and is then removed at the end of
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To produce Speck Alto Adige lean, firm pork thighs are used. The hind quarters are selected according to the criteria defined in the raw materials specifications and trimmed following traditional methods. They are branded with the date of production start as reference for later inspections.
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The element shared by all small and large speck producers is their compliance with the "a little salt, a little smoke and a lot of fresh air" rule. Production consists in five phases: selection of raw materials, salting, smoking, curing, inspections and quality marking.
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Then the hams are exposed alternately to the smoking and to the drying phases. The smoking phase is light and is done over low-resin wood so as not to give the speck too strong a flavour, and the smoke temperature must never exceed 20 °C (68 °F).
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its unique climate, South Tyrol has blended the two methods to produce speck according to the rule of "a little salt, a little smoke and a lot of fresh air", consisting in light curing and in the alternation between smoke and fresh air.
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quality consortium and the EOS – South Tyrol Export
Organization of the Chamber of Commerce of Bolzano. Each year, at the festival, Hans Mantinger "Gletscherhons", a master in the art of slicing speck, presents his surprise creations.
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490:(translated) Speck Alto Adige PGI is a deboned, trimmed, dry-cured ham , dried and cured for at least 22 weeks, produced only by 29 producers certified by the Speck Alto Adige Protection Consortium.
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Initially, speck was produced only by individual farmer families. Later on, its production was taken up by the workshops of local butchers and in the 1960s it became an industrial product.
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and of acquiring lipids. Over time it became one of the main courses for feasts and banquets. Today, it is still the star of the South
Tyrolean "snack" served together with bread and wine.
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date back to the 18th century, although it already appears in the butcher regulations and in the accounting records of the
Tyrolean princes in 1200 under different names and definitions.
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The speck that meets the production criteria imposed by the production standards and that has passed controls is fire-branded in 4 different places of the rind with the specific seal.
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in German). The snack consists of a wooden cutting board loaded with speck, sausages, local cheeses and pickled cucumbers, served together with farmers' bread and wine. For the
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hind quarters followed by an approximately 22-week-long curing period and the application of a special crust of salt that must never exceed 5% of the final product.
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270:(PGI). This status is assigned only to selected products obtained according to traditional methods and in specific geographical areas.
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the ageing process. The mould layer finishes off the characteristic taste of the speck and prevents it from becoming excessively dry.
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The speck hams are salted and flavoured with a mixture of aromas (salt, pepper, juniper, rosemary and bay). They are then
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for three weeks at controlled temperatures and turned over various times to help the corning penetrate.
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Denomination
Information for Speck dell'Alto Adige / Südtiroler Markenspeck / Südtiroler Speck
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Speck Alto Adige has a high protein content. The nutrition facts per 100 g serving are:
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Speck dell' Alto Adige: Application for PGI Registration (EN/06/95/94700000.P00 (IT) dcy/dcy)
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To guarantee the quality and authenticity of Speck Alto Adige PGI, the quality consortium
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is served as the typical South
Tyrolean "snack", offered as a sign of hospitality.
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472:[Speck: a smoked ham typical of the Alto Adige].
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470:"Speck: un prosciutto affumicato tipico dell'Alto Adige"
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The most famous event linked to Speck Alto Adige is the
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Speck Alto Adige is produced by light smoking of salted
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Italian products with protected designation of origin
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325:Speck as key element of the South Tyrolean snack
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262:Speck Alto Adige PGI is protected by the
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191:The first documents containing the word
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27:Dry-cured ham from South Tyrol, Italy
551:Official website of the PGI product
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476:(in Italian). n.d. Archived from
359:Events linked to Speck Alto Adige
268:protected geographical indication
158:protected geographical indication
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347:is the local name of the snack (
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474:Italian National Tourism Agency
678:Valle d'Aosta Jambon de Bosses
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220:Speck Alto Adige cut in slices
171:, speck Alto Adige is smoked (
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793:Boar's Head Provision Company
294:1254 kJ (300 kcal)
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258:Inspection and quality brand
187:Maturing of Speck Alto Adige
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828:The Honey Baked Ham Company
502:Südtiroler Speck Consortium
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381:Südtiroler Speck Consortium
371:/Funes, at the base of the
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108:Media: Speck Alto Adige
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160:(PGI) status (see also:
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458:Südtiroler Speck g.g.A.
90:300 kcal/1.254 KJ
919:Cuisine of South Tyrol
813:Meat Products of India
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547:, European Commission
541:, European Commission
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281:Nutrition information
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173:prosciutto affumicato
740:Fläsklägg med rotmos
603:Ammerländer Schinken
524:Südtiroler Speckfest
445:Notes and references
434:List of smoked foods
377:Südtiroler Speckfest
375:mountain range. The
365:Südtiroler Speckfest
18:Speck Alto Adige PGI
623:Chipped chopped ham
429:List of dried foods
315:Carbohydrates
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803:E. M. Todd Company
513:Nutritional values
480:on 24 October 2021
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318:< 0.50 g
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49:Alternative names
16:(Redirected from
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837:Related articles
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618:Black Forest ham
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808:Hormel Foods
767:Limerick ham
755:Ham sandwich
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595:Types of ham
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482:. Retrieved
478:the original
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424:List of hams
402:Italy portal
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929:Smoked meat
859:Ham sausage
849:Charcuterie
818:Oscar Mayer
772:Stuffed ham
745:Francesinha
712:Xuanwei ham
633:Elenski but
628:Country ham
613:Bayonne ham
416:Food portal
349:Brettljause
334:Brettljause
154:South Tyrol
81:Food energy
73:South Tyrol
898:Categories
864:Turkey ham
854:Dried meat
722:Ham dishes
673:Prosciutto
653:Jinhua ham
484:24 October
241:dry-corned
212:Production
169:prosciutto
145:, lightly
750:Ham salad
685:Rugao ham
373:Dolomites
143:dry-cured
883:Category
668:Presunto
608:Anfu ham
388:See also
798:Cargill
369:Villnöß
353:Marende
345:Marende
299:Protein
179:History
167:Unlike
141:) is a
131:ciociul
909:Salumi
881:
638:Gammon
291:Energy
147:smoked
135:German
101:
844:Bacon
788:Beher
695:Speck
266:as a
194:speck
127:cioce
63:Italy
53:Cioce
486:2021
226:pork
92:kcal
914:Ham
587:Ham
307:Fat
175:).
164:).
150:ham
129:or
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