If you’re a fan of cured meats, then you need to try Italian speck. This delicious, slightly smoky meat is perfect for adding to your charcuterie board. But what is Italian Speck, and where does it come from?
There is much more to learn about it, so let’s dig in…
What is Speck and How is it Made?
Speck is a type of prosciutto that originates in the Italy’s Alto Adige region. The name speck is derived from the German word for spiced. And one thing that makes Speck stand out from other Italian Deli meats is its unique spicy, herbed and smoked flavor profile.
It’s made from pork legs that are deboned and dry-cured with salt and spices, including juniper berries and may include garlic, pimento and even sugar.
Because of the production process, speck has a much deeper reddish color than prosciutto and it is also much more firm as you can see in this photo. It is well marbled with deep flavors and gives off a mountain like scent that captures its history of being produced in the mountain regions.
Typically the ham is spiked with a mixture of black pepper, nutmeg and other aromatics. Then it is dry cured for a period of time which could be as short as two weeks or even longer, depending on the manufacturer.
After it cures, it is generally smoked over wood for two to three weeks. Finally, it is left to dry for 20 to 24 weeks, and this further develops an enhances its smoky flavor.
History of Speck
Speck is a juniper flavored ham that is originally from Tyrol, a region that partially lies in Italy and also Austria. South Tyrol is currently part of Italy and the rest of it is part of Austria. So what makes it unique is there are very obvious German and Austrian influences on the production process and taste.
Speck is a dry-cured, smoked ham that has been a staple of the Italian diet for generations. It can be traced back to the 13th century, although the name itself was not commonly used until the 18th century. Speck is thought to have first gained popularity in the 14th century as a way to preserve meat for long journeys.
Production originally came from farmers who were isolated in the mountain region of Alto Adige. Over time, with migration patterns, its popularity and production spread to other regions of Italy. Since then, it has become a beloved ingredient in many traditional Italian dishes, from pasta to pizza. In recent years, speck has seen a resurgence in popularity due to its unique flavor and versatility.
Best Ways to Enjoy Italian Speck
Speck has a deep, rich flavor and a slightly chewy texture. Because it is cured and smoked, it is typically quite salty so if eaten by itself it is usually best sliced thin on a mandolin and paired with cheeses to balance the saltiness.
Here are some of our favorite ways to enjoy speck as part of your meal:
- Pasta – toss some small speck cubes to infuse your pasta with some salty, smoky flavors. It is a good addition with a creamy sauce.
- Olive Oil – drizzle with a light touch of olive oil to enhance the flavors.
- Serve it with Citrus – the tart flavors of citrus fruits like lemon, limes or even oranges, provide an unexpected pairing of tart + smoke + ham. Many love this combo, especially with a crostini.
- Eggs – small speck cubes go well in a delicious omelet. Creamy cheese will help balance the saltiness and a sharp cheese will help accentuate all of the flavors.
Italian Food Certifications – What Do They Mean?
Video: How Speck is Made
This video shows the smoking phase, which is key to the unique smoked flavors in Speck. This process takes ten days and that includes the use of non-resinous wood (beech, juniper, ash).
It’s the typical South Tyrol deli meat and it has been awarded with the PGI mark by European Community. Speck Alto Adige is protected by a special consortium that verifies and guarantees the quality, putting his mark on every single piece.
Italian Speck Summary
In conclusion, Italian Speck is a delicious and versatile ham that can be enjoyed in many different ways. Whether you’re enjoying it on its own, as part of a sandwich or salad, or even cooked in a dish, Italian Speck is sure to please.
So next time you’re looking for something new to try at an Italian Deli or restaurant, be sure to give Italian Speck a try. You won’t be disappointed.
Italian Speck Frequently Asked Questions (FAQs)
What’s the difference between speck and prosciutto?
Speck is cured meat that is made from pork shoulder or ham. Prosciutto is a type of dry-cured ham that is typically thinly sliced and served as an appetizer. Both speck and prosciutto are high in protein and fat, but there are some key differences between the two meats.
Speck is typically smoked, while prosciutto is not and this gives speck a more intense flavor than prosciutto. In other words, if you love prosciutto and you love smoked flavors, you will love speck.
Also speck has less sodium than prosciutto. And it has higher fat content too which gives it a richer, more decadent flavor.
What is the difference between speck and bacon?
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
