Speck
Authentic Speck. Authentic Alto Adige.
A flavourful delight
Recipes

Speck Alto Adige

For generations this delicacy has been smoked according to an old family recipe

The unique taste of Speck Alto Adige PGI is thanks in no small part to its production in Alto Adige. For it’s here that Alpine landscapes and Mediterranean culture meet to form a unique blend. Even nature plays a role with the unique climate, plenty of sun and clean air. South Tyrol may be small but it features food and flavours that come up big. The northernmost province in Italy unites both the Alpine and the Mediterranean, and it is blessed by 300 days of sun per year. The stunning mountain scenery has been the backdrop for the production of typical South Tyrolean speck for generations and it is the home of true speck culture.

Everything about speck

Surprisingly diverse ...

Speck Alto Adige PGI guarantee the highest quality and authenticity
20° This temperature must not be exceeded during the smoking process
1200 AD This is the first documented proof of speck production in Alto Adige
29is the number of authorised speck producers in Alto Adige
22 weeks is the average maturation time
5% salt is the maximum amount
that the finished product may contain
20 years of approved quality 1996 is the first year that manufacturing process was protected
The exact spice mix is protected. Although rosemary, bay leaf, juniper, salt and pepper are definitely used

SPECKtacular

Easy to repeat recipe ...

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

Plaited breadsticks with spelt and nut flour and Speck Alto Adige

The classic breadsticks revisited: enjoy the special taste of these plaited bread sticks with nuts and Speck.

Open SLT with Speck, turkey, lettuce and tomato

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus, peas, mint and crispy Speck

Cream of asparagus with a twist! Fresh mint, aromatic Speck and fragrant asparagus – for a dish with the scent of spring.

Flat bread with Speck, brie, red grapes and crispy sage

Flat bread with Speck, brie, red grapes and crispy sage

A starter to whet the appetite: the filling of black grapes, brie, Speck and sage leaves makes this focaccia an irresistible treat.

Spinach and basil dumplings with pumpkin sauce and crispy Speck

Spinach and basil dumplings with pumpkin sauce and crispy Speck

A new interpretation of a traditional dish: spinach dumplings served on a bed of creamed pumpkin.

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

Krautsalat-in-the-jar: salad of white and red cabbage with Speck and schüttelbrot croutons

For lovers of South Tyrol - a salad served in the jar!

“Hasselback potatoes” with Speck and cream with sour cream and chives

“Hasselback potatoes” with Speck and cream with sour cream and chives

A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.

Fig salad with Speck, hard cheese and balsamic glaze

Fig salad with Speck, hard cheese and balsamic glaze

Figs meet Speck – the aromas of the fruit and the spicy flavour of the Speck combine to produce a special salad.

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck and the freshness of the pomegranate are sure to win you over.

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck and croutons for a gourmet starter.

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