Delicious cold-smoked pork, sprinkled with an aromatic mixture of spices including juniper, coriander, and allspice. Aged for about 5 months, it has a pinkish red interior, and herbal, slightly smokey flavor. Speck Americano is basically smoked Prosciutto. In terms of texture and flavor, speck is a bit firmer than Parma or San Daniele prosciutto, and has light smoky notes that mingle with the sweet-savory pork flavor of prosciutto.
Earthy, rich, deep, sweet meat, with light applewood smoke aroma and flavor. Salumi platters, sandwiches, wrapped around fruit — great with sweet umami flavors. Serve any way you would enjoy prosciutto: on a cheese board or in what is soon to be the your new favorite sandwich.
How Speck is Made
Mixed, generally Duroc or Berkshire crossed on Lancaster. Speck is an English word meaning “fat”. This word also exists in German with the same meaning, but it normally refers to pork fat with or without some meat in it. Normal English use refers to German culinary uses, particularly of smoked or pickled pork belly. In Dutch, spek is a generic term for bacon/lard.
Despite advances in the food industry, the production of speck remains quite traditional and speck has been granted IGP (Protected Geographical Indication) status, which means that it can only be made in the Südtirol region and only following time-honored production techniques. No shortcuts, such as speeding up curing time by injecting brine, are allowed. Instead the producers (about 27 scattered throughout the region) procure their hams from freshly slaughtered locally raised pigs at the end of the fall, and salt-cure them with coarse sea salt and a mixture of herbs — the mixture varies from producer to producer, and the producers keep their formulas secret, passing them on only to the heirs who will continue the family business, but generally the mixture contains black pepper, red pepper, garlic, juniper berries, and a little sugar. After two to three weeks of curing, the hams are lightly smoked for another two to three weeks, using cool smoke (at temperatures not above 20 °C/68 °F) from non-resinous woods. Finally, the speck hams are hung to air-dry in a cool place for four to five months.