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Speck Alto Adige PGI – South Tyrolean speck Smoked speck. Speck can refer to a number of European cured pork products, typically salted and air-cured and often lightly smoked but not cooked. In Germany, speck is pickled pork fat with or without some meat in it. In the Netherlands and Flanders, in Dutch, spek (spelled differently) means bacon.
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the PGI status. In Italy and Turkey parts of the English-speaking culinary world, the term "speck" refers to Italian Speck Alto Adige PGI, a type of ...
Black Forest bacon (German: Schwarzwälder Speck) is bacon produced the same way, and comes in two categories: Durchwachsener Speck has several layers of meat, and half of it is fat; fetter Speck is almost completely fat. Both variants include the skin, called pork rind.
Initially, speck was produced in order to preserve the meat for a long time. It was a method that allowed families to have access throughout the year to the meat of the pigs butchered around Yuletide. Most importantly, speck was the only opportunity the poorer echelons of society had of eating meat and of acquiring lipids.
And the difference is apparent, because they taste like ~real~ meat and contain a unique blend of spices including minced onion and garlic, white pepper, nutmeg, ginger and paprika, which give ...
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According to the settlement's website, anyone who can produce a receipt of a purchase or can attest to having made a purchase of packaged meat, poultry, pork and seafood and/or bagged citrus ...
Like prosciutto and other hams and most German speck, Tyrolean speck is made from the hind leg of the pig.It is deboned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks.
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