The Speck of the Dolomites is one of the most iconic and representative cured meats of the Italian mountains, symbolizing rural culture and the quality of local products. Its history dates back centuries, and the secrets of its production are passed down from generation to generation, ensuring a unique and unmistakable taste.
This gastronomic excellence is produced in several areas of the Dolomites, including South Tyrol, Trentino, Belluno, and the Friulian Dolomites, creating varieties that, while sharing traditional production methods, each have their own distinctive characteristics.
Speck Alto Adige IGP
- Origin: Valleys of South Tyrol, at the foot of the Dolomites.
- Production: Pork is salted, spiced, and cured in the fresh mountain air.
- Smoking: Light, using low-resin wood (often beech) to enhance the natural taste of the meat.
- Characteristics: Dry-cured ham with a balanced taste between salty and spiced, naturally flavored, low in salt.
- Certification: The IGP seal guarantees origin and quality.
Speck del Cadore
- Origin: Dolomites, particularly the Cadore area (Belluno).
- Production: Dry-salted with manual massaging of the meat.
- Curing: Slow, at cool and controlled temperatures.
- Characteristics: Delicate salting and spicing that enhance the flavor of the meat.
Speck of Sappada
- Origin: Heart of the Friulian Dolomites, in Sappada.
- Method: Pork leg is salted, flavored with spices such as pepper, garlic, and juniper, and lightly smoked.
- Curing: Long, in cool and humid environments to develop flavor and texture.
- Taste: Intense, aromatic, and lightly smoked, making it unique among the varieties.
- Pairings: Perfect in thin slices with alpine cheeses, vegetables, or fruit, highlighting its strong flavor.
What unites all Dolomites Speck varieties
- Aroma and taste: Light smoking and curing in fresh mountain air give a unique aroma and balanced taste.
- Ingredients: Pork, salt, spices, and natural flavors.
- Versatility: Ideal alone on a platter, in appetizers, or as an ingredient in first and second courses.
The Speck of the Dolomites, in its different variations across South Tyrol, Trentino, Belluno, and the Friulian Dolomites, represents a traditional product with deep roots, to be discovered, savored, and appreciated, bringing an authentic taste of the mountains to Italian tables.
