Speck Alto Adige PGI the certified quality of South Tyrol

Anyone who has been to South Tyrol knows about Alto Adige PGI speck. It is the culinary spearhead of the region and is deeply rooted in the South Tyrolean tradition. The meat of the speck Alto Adige PGI comes from the lean pork leg. It combines the long seasoning process, equal to that of raw ham in the Mediterranean area, with the smoking process typical of northern Europe, giving life to a product that is produced according to the traditional rule: "little salt, little smoke and a lot air". A maximum of five percent salt can be contained in the final product. The very particular aroma is given by the fresh air of the northernmost province of Italy, about 300 days of sunshine a year and a special spice crust which, in addition to salt and pepper, contains spices such as juniper, bay leaf and cumin. Over the centuries, a total of 29 licensed producers have repeatedly refined speck in South Tyrol and developed their own spicy notes - for an unmistakable taste.

The quality mark "Speck Alto Adige PGI"

Since 1996, South Tyrolean speck has been awarded the European PGI quality label. The protected geographical indication guarantees the quality of the product and compliance with certain guidelines relating to the region, ingredients and processing. These guidelines are part of the EU-compliant product specification and are strictly controlled by an independent control committee: from the selection of the meat, through the smoking of the ham, to the finished South Tyrolean speck. In addition to the curing time, the relationship between the lean and fat content and the salt content, the inspectors also examine the appearance, texture, aroma and taste. Alto Adige PGI speck is in fact one of the most controlled quality products in Italy: about a third of the hams are regularly checked by independent inspectors. And only the best speck is awarded the seal of the historic brand.

Together with the South Tyrolean Apple Consortium, the Stelvio Cheese Consortium and the South Tyrolean Wine Consortium, the South Tyrolean Speck Consortium launched the "Europe, where quality is at home" campaign. With the aim of communicating the guarantee of the origin and quality of South Tyrolean foods. The program, co-financed by the European Union, offers information actions in four countries: in Italy and in the export markets of Germany, Holland and Sweden. Use the four South Tyrolean quality products as exceptional examples of European food quality.

Speck Alto Adige PGI: the taste of tradition

The speck Alto Adige PGI lives on the passion and dedication of the regional producers, who have always produced speck in a traditional way. The ham is aged for three weeks, then smoked and dried alternately in the air. During smoking, the temperature of the smoke is strictly controlled. It must not exceed 20 degrees, because only at lower temperatures can smoke optimally release its aroma to the meat. This alternation of smoking, usually on beech wood and air drying, gives the final product the characteristic delicate flavor. The aroma is completed in the final production phase: the speck ages for 22 weeks at cool temperatures and in well-ventilated rooms. L, the meat reduces its weight and concentrates in a dense and solid structure. Alone or in combination with bread, cheese or wine, the precious Speck Alto Adige PGI is a real delight. It has also established itself in the award-winning cuisine and is an important ingredient in many typical dishes of South Tyrol, such as: