📝 About This Recipe
Hailing from the sun-drenched valleys of South Tyrol, Speck Alto Adige PGI is a culinary bridge between the Mediterranean and Northern Europe. This prized ham is unique for its 'little salt, little smoke, and much fresh air' philosophy, resulting in a delicate balance of savory spice and mild smokiness. Perfected over centuries, this dry-cured treasure offers a melt-in-the-mouth texture and a complex aromatic profile that defines Italian Alpine tradition.
🥗 Ingredients
The Meat
- 5 kg Pork Leg (Ham) (Deboned, trimmed to the traditional teardrop shape, skin-on)
The Dry Rub (Salmistratura)
- 150 g Sea Salt (Fine grain)
- 30 g Black Peppercorns (Coarsely cracked)
- 20 g Juniper Berries (Toasted and crushed)
- 1 tablespoon Dried Rosemary (Finely rubbed)
- 5 pieces Dried Bay Leaves (Pulverized)
- 1 teaspoon Dried Thyme (Optional)
- 1 teaspoon Garlic Powder (Pure, no additives)
- 1/2 teaspoon Allspice (Ground)
For the Smoking Process
- 2 kg Beech Wood Chips (Low resin content)
- 3-4 pieces Juniper Branches (Fresh or dried for aromatic smoke)
👨🍳 Instructions
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1
Select a high-quality pork leg. Ensure the meat is cold (about 2-4°C) and trim any excess loose fat, leaving the characteristic layer of white fat and the rind intact.
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2
In a stone mortar or spice grinder, combine the salt, cracked pepper, crushed juniper, rosemary, bay leaves, garlic, and allspice. Mix until the aromatics are evenly distributed.
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3
Massage the spice rub vigorously into the meat, ensuring every crevice is covered. This 'Salmistratura' phase is crucial for flavor penetration.
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4
Place the seasoned pork in a cool, dark curing room or a dedicated refrigerator at 2-5°C. Let it cure for 3 weeks, turning the meat every 2-3 days to ensure the brine (produced by the salt pulling moisture) is redistributed.
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5
After 3 weeks, rinse the meat briefly with cold water to remove excess surface salt and pat it completely dry with lint-free towels.
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6
Prepare your smoker for cold smoking. The temperature must never exceed 20°C (68°F) to prevent the fat from melting and to keep the meat raw.
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7
Expose the meat to light smoke from beech wood and juniper branches. Use an intermittent smoking cycle: 2 hours of smoke followed by 2 hours of fresh air. Repeat this over the course of 1 week.
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8
Transfer the smoked ham to a well-ventilated room with a temperature between 10-15°C and a humidity of 60-80%.
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9
Allow the Speck to air-cure for a minimum of 20 to 24 weeks. During this time, a thin layer of natural grey-white mold may form; this is beneficial and protects the meat from over-drying.
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10
Monitor the weight loss. The Speck is ready when it has lost approximately 30-35% of its original weight and feels firm but slightly yielding to the touch.
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11
To serve, brush off any surface mold and slice thin across the grain, or cut into traditional small 'sticks' (cubetti) for a more rustic texture.
💡 Chef's Tips
Always use high-quality pork from controlled supply chains to ensure the fat is creamy and the meat is tender. Never rush the cold smoking process; if the temperature rises above 20°C, you are cooking the meat rather than curing it. If you don't have a professional curing cellar, a dedicated wine fridge with humidity control is an excellent modern substitute. For the best flavor, remove the Speck from the refrigerator at least 1 hour before serving to let the fats soften. When slicing, keep the rind on until the last moment to preserve moisture in the remaining block.
🍽️ Serving Suggestions
Serve paper-thin slices on a wooden board with Schüttelbrot (South Tyrolean crispy rye bread). Pair with a glass of Alto Adige Lagrein or a crisp Gewürztraminer to balance the smokiness. Accompany with sweet-and-sour pickled vegetables or fresh horseradish cream. Dice into small batons and toss into a traditional 'Canederli' (bread dumpling) batter. Layer over slices of sweet Alpine apples or pears for a perfect salty-sweet contrast.