More flavour and extended delight
Slice & store Speck Alto Adige properly
Find out how to slice and store Speck Alto Adige PGI properly so that the flavour, consistency and quality are optimally preserved.
For Speck Alto Adige PGI to develop its full flavour, the way it is sliced and stored is crucial. Read on to find out what is important in both processes and how to prepare the speck for eating.
Slicing Speck Alto Adige correctly
The right slicing technique is key to bringing out the full flavour of Speck Alto Adige PGI. Follow our step-by-step guide to learn how to prepare it to perfection.
Preparing speck
Cut a slice about 3 centimetres thick lengthways from the piece of speck. Then remove the rind and, optionally, the spice crust.
How to achieve the perfect cut
Store Speck Alto Adige correctly
Speck Alto Adige PGI is naturally long-lasting. With the right storage, the flavour, texture and quality are preserved for weeks or months.
The production of Speck Alto Adige PGI dates back to the traditional method of preserving meat through salting, smoking and air-drying. This time-honoured method ensures that Speck remains edible for a long time, even without additives.
SPECKtacularly delightful
Speck Alto Adige PGI adds a refining touch to both classic and modern dishes and provides valuable proteins for any time of day.
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Roasted pears with Speck Alto Adige PGI, gorgonzola, honey and walnuts
Roasted pears with Speck Alto Adige PGI, gorgonzola, honey and walnutsSweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts
Sweet oven-roasted pears wrapped in Speck Alto Adige PGI, topped with melted gorgonzola, honey and crunchy walnuts
Grated radicchio-lasagnette with Speck Alto Adige PGI
Grated radicchio-lasagnette with Speck Alto Adige PGIRadicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
Radicchio is not only healthy, its a true culinary experience in combination with authentic Speck Alto Adige PGI!
Dumplings with Speck Alto Adige PGI
Dumplings with Speck Alto Adige PGIOriginal South Tyrolean Speck dumplings: a traditional recipe with bread, speck and chives, served in hot, savory broth.
Original South Tyrolean Speck dumplings: a traditional recipe with bread, speck and chives, served in hot, savory broth.
Potatoes with Speck Alto Adige PGI
Potatoes with Speck Alto Adige PGIPotatoes filled with South Tyrolean Speck PGI – a refined Alpine recipe combining creamy textures and rich flavour.
Potatoes filled with South Tyrolean Speck PGI – a refined Alpine recipe combining creamy textures and rich flavour.
Potato pizza with Speck Alto Adige PGI
Potato pizza with Speck Alto Adige PGIPotato pizza with South Tyrolean speck: a savory recipe with a crispy base, potatoes and finely sliced speck.
Potato pizza with South Tyrolean speck: a savory recipe with a crispy base, potatoes and finely sliced speck.
Savory onion tart with original South Tyrolean Speck PGI
Savory onion tart with original South Tyrolean Speck PGIOnion tart with original South Tyrolean Speck PGI: a traditional savory recipe with onions, speck and a creamy filling.
Onion tart with original South Tyrolean Speck PGI: a traditional savory recipe with onions, speck and a creamy filling.
Speck Alto Adige PGI carpaccio and boletus mushrooms
Speck Alto Adige PGI carpaccio and boletus mushroomsDid you know that carpaccio is named after a Venetian painter? It tastes especially good with Speck Alto Adige PGI and boletus mushrooms.
Did you know that carpaccio is named after a Venetian painter? It tastes especially good with Speck Alto Adige PGI and boletus mushrooms.
Polenta wrapped in Speck Alto Adige PGI served over peperonata
Polenta wrapped in Speck Alto Adige PGI served over peperonataPolenta wrapped in speck on peperonata: a savory South Tyrolean recipe with creamy polenta, speck and stewed peppers.
Polenta wrapped in speck on peperonata: a savory South Tyrolean recipe with creamy polenta, speck and stewed peppers.
Cabbage-turnip carpaccio with Speck Alto Adige PGI and parmesan
Cabbage-turnip carpaccio with Speck Alto Adige PGI and parmesanLight kohlrabi carpaccio with South Tyrolean speck and Parmesan – a fresh starter combining Alpine character with Mediterranean notes.
Light kohlrabi carpaccio with South Tyrolean speck and Parmesan – a fresh starter combining Alpine character with Mediterranean notes.
Exercise, nutrition & snack recipes
Discover how a balanced diet and exercise can improve your well-being - and how to prepare savoury snacks with Speck Alto Adige.
Our South Tyrol speck producers
Speck Alto Adige PGI is produced by authorised producers from South Tyrol according to traditional methods and clear quality specifications.
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