Speck
is the first product of the region of the Alto Adige that has received
the GGA label of certified origin. Many Speck lovers consider this
typical product a perfect “ambassador” to represent their country’s
culture and traditions abroad. We have to admit that we are quite proud
of this fact.
However,
our main interest is to produce a good, mild and authentic Speck for
our customers. Therefore it is important for us to reflect the simple,
rural background of this product in the production process. In the old
days, great care was taken to preserve foods in a simple and natural
way. Careful craftsmanship and the experience of many generations led
to the development of an excellent product. Choice raw materials, a
special blend of spices, an elaborate method of dry curing and gentle
cold smoking and maturing in clean mountain air are key elements for
producing top quality speck.
We only pick the best raw material
for our Speck. We place particular attention on fresh material, good
texture and careful deboning.
The freshly cut meat must
immediately be rubbed with the seasoning. The mix of spices is a well
kept family secret but the basic composition shall be revealed. We use
a mix of rock salt, sea salt and pickling salt, first class pepper,
juniper berries, various herbs and a hint of allspice. This mix is
freshly prepared and finely ground in small quantities. The composition
must be carefully balanced to ensure a harmonious flavour without a
single ingredient emerging to dominantly. The right amount of seasoning
is also crucial. Our Speck must remain mild in flavour. Two weeks of
dry curing are the first stage in preserving the meat. After one week
the hams are turned around to make sure that both sides are cured
evenly and then left to rest for a second week. Maintaining a
constantly low temperature and utmost hygiene in all aspects of
production are key elements in this process.
The meat is then
lightly smoked over beechwood chips for the typical flavour. The smoke
must be cold and the meat is not permanently exposed to the smoke to
prevent discolouring and to achieve a balanced flavour. The Alto Adige
is a sunny region in the south of the Alps and we like to give our
Speck a slightly southern, even Mediterranean touch. We want our Speck
to be aromatic, yet mild in flavour. Throughout the entire process we
handle the product with great care to ensure that its structure and
texture remains intact.
The individual pieces of Speck are then
stacked carefully for maturing in our cellars. They are stored not too
close together and not too far apart. Good ventilation and fresh, clean
air, without too much of a draft, are very important in this stage. The
ageing process requires continuous monitoring and frequent
intervention. It takes time and patience, after all the product looses
about 40% of its weight in the slow drying process. This maturing is
important for the Speck to become truly tender. A slight formation of mould indicates good maturing and adds an interesting note to the product.
Traditionally, the Speck should
be ready to eat in the spring. Then it is time to start working in the
fields, in the forest and in the mountains and there must be a good
piece of Speck in the rucksack. This is the time to enjoy the fruits of winter’s long labour.
In Alto Adige Speck has
always been considered good and healthy food for young and old and the
noble city dweller enjoyed it just as much as the simple farmer.
PLEASE SELECT 2 DAYS AIR IF YOU ARE IN A STATE THAT TAKES MORE THAN TWO DAYS WITH UPS GROUND SHIPPING MAP - THANK YOU!
