Why Speck Alto Adige PGI was born Speck Alto Adige PGI was created to preserve fresh meat for a long time, and to stock up in areas such as mountain areas where supplies were never easy in the past. There are documents that date it back to 1200 and which also say that it was initially made with the meat of pigs slaughtered at Christmas.
How Speck Alto Adige PGI is produced
If each speck is different it is because each family has its own recipe, very secret, which however respects the specifications and tradition. In particular, each family has its own blend of spices, so it may happen that you taste a speck with an aftertaste of cumin, another of coriander, yet another – following the more traditional mix – of salt, pepper, rosemary, bay leaves and juniper. All amazing.
Who protects Speck Alto Adige PGI
Since 1992, Speck Alto Adige PGI has been protected by a consortium administered by the Bolzano Chamber of Commerce which also deals with its promotion. Furthermore, since 1996, Speck Alto Adige PGI has had the “Protected Geographical Indication” (PGI) seal issued by the European Union to confirm its quality. Today there are just 28 certified producers, regularly subjected to checks to ensure that the speck complies with all quality requirements.
How Speck Alto Adige PGI is produced
To make Speck Alto Adige PGI, only the leanest pork legs are used, which are then sprinkled with salt (the quantity of which must never exceed 5%) and spices. After three weeks we then move on to smoking in low-resinous wood and fresh mountain air. Finally, the maturation: 5 months, i.e. 22 weeks, during which the Speck rests in ventilated places to lose a third of its initial weight and take on its classic solid consistency. If all the steps have been respected, at this point the speck receives the quality seal
Suedtirol, Speckproduktion, Meran, Branntzeichen, brennen, einbrennen,Frieder Blickle for EOS
Nutritional properties of Speck Alto Adige PGI
Rich in proteins (they make up 30%), Speck Alto Adige PGI is a source of vitamins B1, B2 and B which support the nervous system by promoting the absorption of nutrients, and minerals such as iron, potassium, phosphorus and zinc.
Other articles from La Cucina Italiana that might interest you
This recipe has already been read 23 times!