Speck, an appetizer or in recipes
Speck it means South Tyrol! This specialty that enriches the range of fine wines Italian cured meats in fact it originates in the territory of Alto Adige, on the border between Italy and Austria. The production of Speck is typical for the regions on the north-eastern borders of the Peninsula, as well as Friuli. It is a boneless, cured and smoked ham that represents a unique blend of the typical traditional methods found in southern and northern Europe, including several recipes with Speck.
Aging and smoking for centuries have been the most effective methods for allowing the preservation of meat for long periods and allowing its consumption to the less affluent classes. The typical South Tyrolean Speck has earned the recognition of Protected Geographical Indication (PGI) by the EU. According to the specification, it must be produced starting from the salted pork leg, matured for an average period of 22 weeks.
Similarly to other Italian cured meats, it is tasted alone with bread, preferably wholemeal or "black", and in many preparations. In the dishes of Tyrolean gastronomy the famous Speck is at home, but it also lends itself to enriching the taste of various types of pasta sauces, stuffed for croquettes or focaccia and with vegetables, radicchio in the first place.