History, tradition and territory
The first documents mentioning the word “speck” date back to the 18th century. It also appears with different names and definitions, in the accounting registers of the Tyrolean principles of the XIII century and in the statute of Bressanone of 1379. The speck played a significant role in the food habits of the Tyroleans. Farmers, artisans, and the small owners raised at least one pig to obtain some speck for the winter times. The Speck Alto Adige PGI has a unique character thanks to the particular geographical position of South Tyrol, where Nordic and Mediterranean cultures meet each other.
In the north, the ham is preserved through smoking, and in the south, it is dried in the air. The Tyrolean citizens have combined these two things. Each producer has his own secret recipe handed down from generation to generation. After about three weeks of rest, there is the smoking process, a delicate and very important phase, which takes place in special rooms. The wood used is maple and beech, with juniper berries. The process takes place at a controlled temperature lower of 20 °C and lasts about 5 days. The following maturation stage lasts at least 5 months ensuring a perfect maturation and balance of aromas.
It is quite salty, spicy and smoked taste. Speck Alto Adige PGI has thin slices to enhance the aromatic smoking. It’s hand-cut or into cubes for tasty pasta dishes.
Speck Alto Adige PGI has an ancient tradition of central and northern Europe, where, due to the scarcity of the sun, the cold cuts were dried next to the fire, assuming a more or less intense smoking, depending on choices of wood. Each year, at the beginning of October, at S. Maddalena in Val di Funes, there is the Speck Alto Adige Festival, an event that combines two unique elements: Speck Alto Adige and the amazing view of one of the most fascinating alpine landscapes of South Tyrol.
Protected Geographical Indication (PGI) recognized under Reg.ne EU Reg.to CE n. 1107 of 12.06.1996 GUCE L. 148 of 21.06.1996.