Speck Alto Adige PGI

Speck Alto Adige is a traditional speciality that has been produced for centuries. The term "speck" first appears in South Tyrolean documents in the 13th century and is derived from the Middle and Old High German words meaning "thick" and "fat". 

Originally, farmers making speck was a way of preserving pork for several months — traditionally, they would slaughter the pigs at Christmas time. The speck would then last for the whole year. 

Speck Alto Adige differs from bacon known in German as Bauchspeck. It is made from the leg of pork and combines two preservation methods: air-drying, which is common in the Mediterranean region, and gentle smoking, which is typical of Northern Europe. This combination gives the speck its mild, smoky flavour. The traditional spice recipe used by producers is passed down through the generations and gives Speck Alto Adige its unmistakable character. 

An integral part of South Tyrol cuisine, speck is a key ingredient in the traditional Marende snack and can be found in classic dishes as well as in modern gourmet cuisine.

No, ham and speck are not necessarily the same thing, even though they can both be made from similar cuts of meat. The decisive factors are origin, processing, and maturation. 

Speck Alto Adige PGI is a type of speck ham. This means it is made from the pork leg, known as the 'Schlegel' in South Tyrol, in a similar way to the well-known raw ham from the Mediterranean region. Speck Alto Adige therefore has nothing in common with classic German Bauernspeck. 

What sets Speck Alto Adige apart from other ham specialities is its unique production method. It combines two traditions: after salting, it is lightly smoked with low-resin wood, after which it is dried and matured in the fresh mountain air. In contrast, Mediterranean cured ham is matured exclusively in the air, without being smoked. Compared to heavily smoked hams, such as those from the northern Alpine region, Speck Alto Adige has a much milder flavour and is only gently smoked. 

This balanced combination gives Speck Alto Adige PGI its unique character, placing it somewhere between ham and bacon while remaining clearly defined by its traditional production method.

Speck Alto Adige PGI tastes best at room temperature. Therefore, it is important to take it out of the fridge or pantry in good time. You should also remove it from its packaging at least one hour before eating. This allows the speck to "breathe" and develop its flavour optimally. 

There are two options for achieving the perfect cut: many people prefer wafer-thin slices made with a serrated slicer, while others prefer the traditional method of slicing the bacon with a knife. 

To do this, you will need a sharp knife with a smooth blade and a wooden chopping board. First, cut slices about 3 cm thick lengthways from the ham or piece of speck, then remove the rind. If you prefer a milder flavour, you can also cut away the spice crust — if you leave it on, the speck will taste stronger and spicier. Then, slice the piece thinly across the grain to retain the typical texture. 

For dishes such as Speck Alto Adige dumplings, however, the speck is traditionally cut into small cubes. As well as in classic recipes, you can enjoy speck on its own as a snack, on bread or in salads. Speck also unfolds its typical flavour when used as an ingredient in warm dishes or even sweet creations. Discover our diverse bacon recipes and be inspired.