📝 About This Recipe
Hailing from the sun-drenched valleys of South Tyrol, Speck is a culinary masterpiece that bridges the gap between the air-dried hams of the Mediterranean and the smoked meats of Central Europe. This artisanal cure features a delicate balance of aromatic herbs like juniper and bay leaf, followed by a light, cold-smoking process using beechwood. The result is a savory, ruby-red ham with a buttery texture and a whisper of forest smoke that melts on the tongue.
🥗 Ingredients
The Meat
- 5 kg Pork Leg (Ham) (Boneless, skin-on, high-quality heritage pork preferred)
The Dry Cure Rub
- 175 grams Sea Salt (Fine grain)
- 50 grams Black Peppercorns (Coarsely cracked)
- 30 grams Juniper Berries (Crushed)
- 10 pieces Dried Bay Leaves (Crumbled)
- 1 tablespoon Dried Rosemary (Rubbed)
- 1 tablespoon Dried Garlic Powder (High quality)
- 12.5 grams Curing Salt #2 (Essential for long-term aging safety)
- 25 grams Brown Sugar (To balance the saltiness)
Smoking Elements
- 2 kg Beechwood Chips (For the traditional Alpine flavor profile)
- 2-3 twigs Juniper Branches (Optional, added to the smoker for extra aroma)
👨🍳 Instructions
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1
Begin by trimming the pork leg. Ensure the skin remains intact but remove any loose hanging bits of fat or silver skin to create a smooth, aerodynamic shape.
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2
In a large stone or glass bowl, combine the sea salt, curing salt, cracked pepper, crushed juniper, bay leaves, rosemary, garlic powder, and sugar. Mix thoroughly until the spices are evenly distributed.
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3
Place the pork in a large non-reactive tray and massage the spice rub vigorously into all sides of the meat. Pay extra attention to any crevices or folds.
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4
Transfer the meat and any excess rub into a vacuum-seal bag or a tight-fitting container. If using a container, place a weight on top of the meat to help the cure penetrate.
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5
Cure the meat in a refrigerator (3-4°C) for 3 weeks. Turn the meat every 2 days to ensure the developing brine redistributes evenly.
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6
After 3 weeks, remove the meat and rinse it under cold water to remove the excess salt and spices. Pat it completely dry with lint-free towels.
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7
Hang the meat in a cool, well-ventilated room (around 10-12°C) for 48 hours to allow a 'pellicle' (a slightly tacky surface) to form. This is crucial for the smoke to adhere properly.
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8
Prepare your cold smoker. The temperature must stay below 20°C (68°F) at all times to prevent the fat from melting or the meat from cooking.
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9
Cold smoke the meat using beechwood and a few juniper twigs for 2-3 hours a day, over a period of 5-7 days. This 'intermittent smoking' allows the smoke to permeate deeply without becoming bitter.
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10
Once smoking is complete, move the Speck to a curing cellar or chamber with 70-75% humidity and a temperature of 12-15°C.
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11
Allow the Speck to age for a minimum of 20 weeks. During this time, it will lose about 30-35% of its initial weight and develop its characteristic firm texture.
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12
Check periodically for any 'good' white mold (Penicillium nalgiovense), which is normal. If any dark or fuzzy mold appears, wipe it off with a cloth dipped in vinegar.
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13
To serve, trim away the outer skin and the thin layer of spice crust if desired. Slice paper-thin against the grain for the best eating experience.
💡 Chef's Tips
Always use Curing Salt #2 (Prague Powder #2) for meats aging longer than 30 days to prevent botulism. Ensure the smoking temperature never exceeds 20°C; if it's too warm outside, only smoke at night. If you don't have a curing cellar, a dedicated wine fridge with a bowl of salt water for humidity can work. Quality of pork is paramount—look for pasture-raised pork with good intramuscular fat marbling. When slicing, let the Speck sit at room temperature for 15 minutes to allow the fats to soften and the aroma to bloom.
🍽️ Serving Suggestions
Serve on a wooden board with crusty rye bread, pickled gherkins, and a dollop of fresh horseradish. Pair with a glass of crisp Alto Adige Schiava or a dry Riesling to cut through the richness. Wrap thin slices around blanched white asparagus or sweet melon wedges for a classic appetizer. Dice the ends into small cubes and fry them until crispy to use as a topping for traditional Tyrolean Canederli (bread dumplings). Enjoy alongside a sharp mountain cheese like Stelvio or Gruyère.