Speck Alto Adige PGI

'Use a little salt, a little smoke and lots of fresh mountain air'

PRODUCTION STEP BY STEP

Since 2008, the denomination Speck Alto Adige PGI is protected by a PGI and only speck produced in accordance to the traditional methods may bear this quality seal of  approval.

• Only premium cuts are selected:  full meat thighs from pigs that have been properly raised to produce Speck Alto Adige PGI
• The leg must weight at least 3,7kg and is marked with production start date
• The speck is marinated in his rub in a cool room for up to 3 weeks.  Each producer has his secret seasoning recipe (not more than 5% of salt)
• The speck is smoked in a traditional manner, an alternating process of lightly smoking over beech wood and air-drying with the fresh mountain air
• The last phase of the production is curing.The time to maturity depends of the weight of the speck. It will mature between 20 to 24 weeks  in a well ventilated room filled with fresh mountain air

SERVING SUGGESTIONS

Speck Alto Adige PGI is very versatile and a true pleasure for the palate  because of the smokey taste.  It is simply delicious served with figs, or in thin slices with a good bread. It can be cooked and can replace pancetta and bacon.  It is very good on a pizza with aragula, in a quiche, or in a pasta recipe.