This is typically done outside, following a special technique that incorporates "a little smoke, and lots of fresh mountain air." The smoking temperature must not exceed 68 degrees Fahrenheit – any higher than that and the smoke won't be able to penetrate the meat!Īfter smoking, it's off to the curing cellar.
One of the key contributors to speck's unique flavor is the smoking process. The legs are turned several times to allow the spices to saturate the meat evenly. Next, the pork thighs are left to marinate in their spice rubs in cool rooms for up to three weeks. Each pork thigh cannot contain more than 5% salt to meet the consortium's standards. Every producer's spice mix recipe varies slightly, although salt and pepper are always used.
Strict regulations stipulate how the meat is transported to the production facility, including the fact that it must never be frozen.Īfter that, each pork leg is carefully rubbed with a spice mix, usually including salt, pepper, juniper berries, and bay leaves. Only the best pork legs are chosen, sourced from pigs fed a specific diet and raised in a certain way. It all begins with selecting high-quality raw materials. (Wait, what's IGP? Refresh your knowledge of Italian certifications here.) There are currently 29 authorized producers of Speck Alto Adige IGP. This label guarantees the product's authenticity and quality, as each ham must be carefully inspected by a governing consortium. HOW IS SPECK MADE?įirst thing's first: true authentic speck is known as Speck Alto Adige IGP. Although a close cousin to prosciutto crudo, speck is worthy of its own distinction when it comes to cured hams. It's typically made in South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. Speck is a type of cured, lightly smoked ham.
#WHEN DOES FED SPEEK TODAY HOW TO#
Speck's secret can be enclosed in one simple phrase: " Little salt, little smoke, and plenty of fresh mountain air." Discover how this smoky cured meat is produced, the story of Recla (our premium speck producer), and how to serve it with our guide below.
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