Speck Alto Adige PGI – 100g Freshly Sliced

£3.55

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Speck, Eggs and Potatoes

A unique dish from Tyrol also known as Spiegeleier. It is so energetic and restorative that is often offered in mountain refuges and, for this reason, it is also called a skier’s dish. Satisfying, tasty and rich, it will conquer everyone.

Ingredients for 4 people:

6 Potatoes
2 Golden onions
Speck cut into strips 150g
8 Eggs
Butter to taste
Salt and pepper to taste
Extra virgin olive oil
Chives to taste

Method:

1. Boil the potatoes until soft, peel and cut them into large pieces.

2. In a large frying pan, brown the thinly sliced ​​onion with a knob of butter and a drizzle of oil.

3 Add the potatoes and let them brown over high heat, turning them occasionally. Salt and pepper.

4. In the meantime, brown some strips of speck on a very hot pan, without adding other condiments. Then, using its dissolved fat, cook the eggs.

5. Compose the dishes by placing the roasted potatoes at the base and the eggs with the speck on top. Finish with pepper and chives.

Buon Appetito!

Weight 0.1 kg
Ingredients

Pork, Salt, Spices, Dextrose, Natural Flavouring. Antioxidant: E301. Preservative: E251, E250.

Region

Trentino & Friuli Venezia Giulia

Categories

Cured Meat

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Speck Alto Adige PGI – 100g Freshly Sliced

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