South Tyrolean Speck Alto Adige

Name: Südtiroler Speck Alto Adige
Total time: P22W
Ingredients: 30 g Nitritpökelsalz (0,4–0,5% NaNO2); 5 g Schwarzer Pfeffer, grob gemahlen; 3 g Rosmarin, getrocknet; 4 g Wacholderbeeren, leicht angedrückt; 1 g Lorbeerblätter, zerkrümelt; 3 g Knoblauch, getrocknet und gemahlen; 4 g Zucker

Curing MixPorkCold SmokingHard22 weeksNo core temperature target (dry-aged)20 °C maxBeech + Spruce

South Tyrolean Speck is a world-famous PGI-protected product that unites Mediterranean and Alpine traditions. The leg is dry-cured, repeatedly smoked, and then matured in fresh mountain air. The result is an aromatic, slightly sweet ham with a herbal pepper note.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)30 g

Black pepper, coarsely ground5 g

Rosemary, dried3 g

Juniper berries, lightly crushed4 g

Bay leaves, crumbled1 g

Garlic, dried and ground3 g

Sugar4 g

Instructions

Dry Curing and Air Drying (Alternating Phase)

12–16 weeks

Rub the leg firmly with the curing mixture and store at 4–6 °C. After 3 weeks of curing, rinse the leg and air-dry for 1 week at 8–12 °C. Repeat this cycle at least four times.

Cold Smoking

3 sessions of 8 hours each

Smoke the leg three times for 8 hours each at a maximum of 20 °C using beech and spruce wood. Allow 2 days of air rest between smoking sessions.

Maturation

At least 22 weeks

Hang the smoked Speck in a well-ventilated, cool location (12–16 °C) with 70–80% relative humidity and allow to mature. The Speck should sound hollow when tapped and develop a dark brown rind.

Pro Tip

Authentic South Tyrolean Speck is alternately cured and exposed to mountain air — never just smoked or just air-dried. This alternating method is the key to its unique flavor.

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