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Step 3

Typically Smoked

Typically Smoked

Smoking speck takes the producers full attention and a lot of time.

The smoking of the speck, after the curing process, is one of the key contributors to the flavour of the product. The entire hams are carefully smoked in the traditional manner, following the golden rule: use little smoke and lots of fresh mountain air. The ham hocks are finished in an alternating process of lightly smoking over low resin wood and air-drying. This is the part of the production process that gives Speck Alto Adige P.G.I. its unrivalled mild taste. Beech wood is still the primary fuel used for the speck smoking process. The smoke temperature must not exceed 20 degrees Celsius. This allows the smoke to penetrate the pores. If the temperature were higher, they would close. The hams are exposed to light smoke for a while; then to the fresh South Tyrolean mountain air. This process is repeated until the ham is done and is the only method that will ensure that it develops its unique aroma: wonderfully savoury and mild. Simply irresistible!