What is
Speck?

Speck is a type of cured meat that originates from the South Tyrol region of Italy, particularly known for its rich flavor and unique preparation method. It is made from pork and undergoes a combination of dry-curing and smoking.

Origins & History

Speck hails from the northern Italian region of South Tyrol, which has been producing this cured meat for centuries. The art of speck-making reflects a blend of Italian and Central European food traditions due to South Tyrol's geographic location. The term 'Speck' itself comes from the German word for bacon, but the product is distinctly Italian. Traditional speck is a protected geographical indication (PGI), ensuring that only products made in certain areas can be labeled as such.

Taste & Texture

Speck has a rich, smoky flavor with a balance of saltiness and slight sweetness, offering a complex taste profile that enhances various dishes or stands alone as a delicious appetizer.

Ingredients

Pork leg

The primary ingredient of speck, typically sourced from high-quality pigs, which contributes to the flavor and texture of the final product.

Salt

Used in the curing process, salt draws out moisture and helps to preserve the meat while adding flavor.

Spices and herbs (e.g., juniper berries, pepper, garlic)

These are often rubbed onto the meat before curing to impart additional flavors, creating a unique taste profile.

Smoked beech wood

Used in the smoking process to give speck its signature smoky flavor, enhancing the overall richness of the meat.

This item may contain the following allergens:

Pork