Cooked speck, although perceived by most as a niche product, is famously known as the "cooked ham" of South Tyrol. It is stewed and then smoked until the meat becomes soft and fragrant.
This traditional delicacy is still handmade by master butchers Beretta the province of Bolzano. The legs, deboned by hand, are salted with a prized local recipe, then gently massaged. This is followed by slow steaming and natural smoking with beech wood.
The beech wood not only gives it a distinctive aroma, but also helps to increase the shelf life of this unique product.
Commonly eaten cold, cut into thick slices, cooked speck is an unexpected alternative to the classic charcuterie platter. For those who want to try sweet and sour combinations, serve it with a few thin slices of pineapple or accompanied by an onion compote. It is an excellent ingredient in pasta dishes, diced in penne al taleggio, for a result with sweetly smoky notes that are never overpowering, or served slightly warm alongside grilled vegetables. Cooked speck pairs well with intense aromas with moderate aromatic persistence, such as Lagrein or Gewürztraminer. For beer lovers, we recommend a medium-bodied craft beer.
