Alto Adige IGP Speck Ham

Speck is the signature cured pork of South Tyrol, a province in the far northern Italian region of Alto Adige. Speck is similar to prosciutto, but whereas prosciutto is cured with salt and unsmoked, speck brings together two ancient curing practices that intersect in this region: Southern European-style curing and Northern European-style smoking. This speck, from Suditroler, starts with lean, firm pork thighs that are rubbed down with salt and a secret blend of herbs and spices including juniper berries, allspice, and black pepper and allowed to cure for up to three weeks. It’s then delicately cold-smoked before being salted and hung in a specially-designed room that exposes it to plenty of fresh Northern Italian air for an additional 20 weeks. The end result is tender, delicately seasoned, lightly smoky, and irresistibly delicious.

Speck is best enjoyed when it’s sliced as thinly as possible. Eat it on its own, in a sandwich or on a cheese board alongside an Italian cow’s milk cheese like Fontina or an Alpine cheese like Gruyere, or added to pizza immediately before serving.