Dense and smoky, Alto Adige Speck (PGI) warrants a spot on your next cold antipasto platter. Though often compared to prosciutto, the ham holds its own alongside its salt-cured counterparts. Here are five of its curiosities as well as some recipe ideas for cooking with speck at home.
1. Why it's called speck
The term comes from the medium-high German spec and the high German spek, both of which mean “thick" or "fat” in English.
2. Its origins
The word “speck” appears for the first time in documents that date back to the 18th century. It's also referenced, albeit with different names, in some accounting records and butcher regulations from the 13th century. Farmers in South Tyrol, a province in northeast Italy close to the Austrian border, started producing speck as a way to preserve pork for their families to eat year-round. Today, South Tyrol remains speck's main production area, and the ham has grown even more popular over time.
3. How it differs from prosciutto crudo
Speck is the result of a combination of two meat preserving methods – curing (as you would for prosciutto crudo) and smoking (a practice from Northern Europe). By combining these two practices, South Tyrol has created a distinct product ahdering to a guideline that calls for “little salt, little smoke and lots of air.” Its smoky flavor and open-air curing differentiate Alto Adige Speck PGI from prosciutto crudo.
4. How to slice it
Speck tastes differently depending on how it’s cut, so here’s how to slice it correctly:
Take the speck out of its packaging and let it “breathe” at room temperature for at least an hour. (This helps maximize the flavor.)
Cut slices around 1¼″ thick.
Remove the crust from each slice.
If you prefer a more delicate flavor, remove the rind as it adds a spicy, intense note.
The shape of the slices (strips or cubes) depends on the recipe. To enjoy it at its best, slice the speck thin and always against the fiber, which adds good “bite.”
5. How to store it
Once you remove its packaging, speck will keep for several weeks wrapped in a damp cloth or sandwiched between two soup plates either in the refrigerator or another cool place. To preserve its unmistakable taste and aroma, keep it away from other pungent foods. If vacuum packed, speck will keep for a few months in the refrigerator or in a cool dark place.
Recipes with Alto Adige Speck
With or without its spicy rind, there are myriad ways to enjoy speck: diced into cubes for dumplings, cut into strips nestled alongside potatoes as a pizza topping, or thinly sliced on a piece of bread. Scroll down for some recipes.
