Tyrolean Speck

Name: Tiroler Speck
Total time: P22W
Ingredients: 30 g Nitritpökelsalz (0,5% NaNO2); 5 g Schwarzer Pfeffer, grob gemahlen; 2 g Rosmarin, getrocknet; 1 g Lorbeerblätter, gemahlen; 3 g Wacholderbeeren, zerdrückt; 2 g Knoblauch, getrocknet; 2 g Zucker

Curing MixPorkCold SmokingHard22 weeks total15-20 °CBeech + Alder

Tyrolean Speck is a PGI-protected raw ham from Tyrol, produced through a combination of curing, cold smoking, and long air maturation. The spiced herb curing mixture with rosemary and bay leaf is characteristic of this speck. The traditional ratio of smoking to air drying is 1:3.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)30 g

Black pepper, coarsely ground5 g

Dried rosemary2 g

Bay leaves, ground1 g

Juniper berries, crushed3 g

Dried garlic2 g

Sugar2 g

Instructions

Dry Curing

3 weeks

Rub the leg vigorously with the herb curing mixture, place in a curing tray and cover. Store at 4-6 °C, turn and re-rub every 3-4 days.

Equalization

3 days

Rinse speck, pat dry, and hang at 10-15 °C with air circulation to allow salt to equalize and the surface to dry.

Alternating Phases: Smoking & Airing

4 weeks (1 week smoking, 3 weeks airing)

Cold smoke at 15-20 °C with beech wood. Smoke daily for 6-8 hours for 1 week, then air-mature for 3 weeks. Repeat this cycle 1-2 times.

Air Maturation

at least 22 weeks from start

Mature in a cool, well-ventilated location at 12-15 °C and 65-75% humidity until weight loss reaches at least 30%.

Pro Tip

For authentic Tyrolean Speck, strictly alternate smoking and air-drying phases: smoke for one week, air-dry for three weeks – repeat this rhythm several times.

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