Gailtaler Speck
A smoked ham from the Gail Valley.
via Wikipedia: Tyrolean speck · see source
Its origins reflect the intersection of culinary traditions from the historical Tyrol area, which partially lies in Italy since 1918.
Curing
The ham is made from the hind leg of a pig, which is deboned before curing. The meat is divided into large sections called baffe and cured with salt and spices such as garlic, bay leaves, juniper berries, and nutmeg. After resting for several weeks, it undergoes cold smoking for two to three hours daily over about a week, using beech wood at temperatures below 20°C. The ham is then matured for five months.
Uses
Tyrolean speck can stand in for bacon or pancetta, offering a smokier taste due to a longer curing and different smoking process. Its intense flavor in risotto is often tempered with parsley, lemon, or mint. In salads, it pairs with apples, sprouts, mushrooms, or celery hearts. It appears with hearty breads or shellfish, sometimes wrapped around scallops or breadsticks with lobster salad. Cut into thick strips, it works in pasta sauces or any dish starting with a soffritto of olive oil and vegetables. In Italy, it commonly tops pizza or seasons pasta and risotto alongside radicchio.
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