There are many delicious ways of enjoying Speck Alto Adige. One important factor lies in the cut itself. Many love this particular sort of ham cut very thinly with the slicing machine, while others prefer the traditional hand-cut method, with or without crust, diced, sliced or julienne.
Correct slicing
- Cut a slice about 3 cm thick from the Speck ham and remove the rind.
- For a more delicate taste, remove the crust of herbs and spices, or leave it on for a more decisive and spiced flavour.
- The resulting piece can then be sliced, cut into julienne stripes or diced.
For best results, always cut the Speck ham perpendicular to the grain.
Correct storage suggestions
In its vacuum-sealed package, Speck Alto Adige can be stored for many months in the fridge or in a dark and cool place. Once opened, allow it to “breathe” at room temperature for a few hours before eating it, so that it can develop its full aroma. Unpackaged speck can be kept in the fridge for a few weeks wrapped in a piece of cloth or placed between two soup dishes, always making sure it isn’t near strong-smelling foods.
Nutritional value
Its excellent nutritional values, its low caloric content and its high content of superior protein make Speck Alto Adige an ideal food for modern living and a great alternative to fresh meat, eggs and cheese.
Nutritional value per 100 g of Speck Alto Adige
Calories 300 Kcal/1,254 KJ
Protein 30,7 g
Carbohydrates 1,2 g
Fat 19,1 g
of which saturated 6,6 g
Fibre 0 g
Sodium 14,874 mg/kg
Source: Consorzio Tutela Speck Alto Adige 2011