Speck Alto Adige PGI is a distinctive Italian cured ham with Protected Geographical Indication (PGI) status, produced exclusively in the South Tyrol region of northern Italy, near the Austrian border. This unique ham combines traditional Italian and Central European curing methods, resulting in a smoky, mildly salty flavour with delicate spice.
Key Characteristics:
- Flavour Profile: Speck Alto Adige has a balanced flavour that’s mildly smoky and delicately seasoned with juniper, bay leaves, and rosemary. The seasoning is subtle, enhancing the natural sweetness of the pork, while the mild saltiness and light smoke add complexity.
- Production Process: The speck is made from lean pork legs, which are rubbed with a dry cure of salt and spices, then smoked and air-cured. This traditional method uses a minimal amount of cold smoke (at a low temperature) and an extended curing period, resulting in a distinctive balance between smokiness and a slightly sweet, nutty flavour. The speck is aged for at least 22 weeks, allowing the flavours to develop fully.
- PGI Certification: The PGI (Protected Geographical Indication) label certifies that Speck Alto Adige is produced following strict guidelines within the South Tyrol region. This certification guarantees its authenticity and quality, ensuring traditional production methods and regional characteristics.
- Texture: The texture is tender but firm, with a natural marbling that gives each slice a melt-in-the-mouth quality. The rind, seasoned with spices and smoke, provides a slightly firmer, more intense edge.
- Serving Suggestions: Thinly sliced Speck Alto Adige is often enjoyed on its own, as part of a charcuterie board, or in traditional Italian dishes like pasta or risotto. It pairs well with Alpine cheeses and bread and complements white wines like Pinot Grigio or light-bodied reds such as Lagrein.
Speck Alto Adige reflects the unique culinary fusion of Italian and Germanic influences in the South Tyrol region, making it a distinct and celebrated cured meat.