Tyrolean speck
A juniper-flavored ham from the Tyrol region.
Tyrolean speck is a juniper-flavored ham originating from Tyrol, a historical Austrian region that partially lies in Italy since 1918. Its production combines salt-curing and smoking, reflecting its position between two culinary traditions. The first historical mention of Tyrolean speck dates to the early 13th century, and today Südtiroler speck (Speck Alto Adige) holds PGI status.
Quick Facts
- First historical mention
- early 13th century
- Protected designation
- PGI
- Designation name
- Südtiroler speck (Speck Alto Adige)
- Smoking temperature
- never exceeds 20°C (68°F)
- Maturation period
- five months
- Smoking duration per day
- two or three hours
- Smoking period
- roughly a week
Facts from the source article.
Curing
Tyrolean speck is made from the hind leg of a pig, which is deboned and divided into large sections called "baffe". These are cured in salt and a spice combination that may include garlic, bay leaves, juniper berries, nutmeg, and other spices, then rested for several weeks. Cold-smoking follows, using woods such as beech at temperatures never above 20°C (68°F), for two or three hours daily over roughly a week. The speck is then matured for five months.
Uses
Tyrolean speck can be sliced paper-thin and eaten with horseradish, pickles, and dark rye bread. It is commonly served with hearty whole-grain loaves, but also appears with shellfish, wrapped around scallops or rolled around breadsticks and paired with lobster salad. Cut into thick strips, it works in pasta sauces or any dish that starts with a soffritto of olive oil and chopped vegetables. In risotto, its intense flavor is often balanced by lighter ingredients like parsley, lemon, or mint. For salads, it goes well with apples, sprouts, mushrooms, and celery hearts. In Italy, speck is frequently combined with radicchio on pizzas, or used as a condiment for pasta and risotto. It can substitute for bacon or serve as a smoky alternative to pancetta, differing in its smoking time, curing method, and longer curing period.
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