Speck is made from the combination of two preservation methods: smoking and salting, in order to obtain its balanced sweet and smoky flavour. Like prosciutto, it is obtained from the whole pig leg, deboned and trimmed to obtain the typical “baffe” and seasoned with a mixture of spices according to traditional family recipes, often passed down from father to son. Salt is used sparingly, without exceeding 5% in the finished product and resinous wood is never used for smoking. Maturing lasts about 22 weeks. Speck dell’Alto Adige, characterised by a moderately salty, spicy and smoked flavour obtained PGI recognition in 1996.
Not all Specks are alike! Only pork hams processed in South Tyrol according to the ancient, original method are entitled to bear the name “Speck Alto Adige.” The name and the label are your assurance of quality and authenticity.
Strict controls established by the Consortium Speck Alto Adige and an independent agency require compliance with all five stages of production, from meat selection to the finished product. Not until those specifications are met can the ham rind be fire-branded with the seal “Alto Adige.”
An additional assurance of quality and authenticity comes from the European Union, which assigns its PGI (Protected Geographical Indication) mark to selected products that follow traditional methods and are produced in specific geographical areas. The green label Speck Alto Adige and the PGI seal guarantee buyers that they are acquiring an authentic, traditionally produced, lightly smoked, Alpine air-cured ham from South Tyrol, Italy.