SPECK
The Product
Flavorful, lightly smoked, dry-cured ham from Italy's South Tyrol region, known for its delicate smoky, peppery taste from herbs like juniper, and is distinct from prosciutto due to its smoking process, often enjoyed thinly sliced on antipasto boards or in recipes. The word "speck" can also refer more generally to cured pork fat or bacon in other European countries
Origin & Terroir
From Alto Adige/South Tyrol, where Austrian and Italian influences merge. The PGI-protected Speck Alto Adige must be produced in this Alpine region following strict traditional methods.
How to Enjoy
Slice thin for antipasti or use in cooking - excellent with eggs, in pasta, or on pizza. Pairs with Alto Adige wines (Gewürztraminer, Lagrein) or German-style beer.
Did You Know?
Speck combines Mediterranean curing with Nordic smoking - a reflection of South Tyrol's border culture. The traditional recipe includes juniper berries, which give it a distinctive aromatic quality.