South Tyrolean Speck PGI: Taste, tradition and quality
South Tyrolean speck is much more than a cured meat: it's a symbol of the gastronomic culture of this land, a typical product with ancient roots, recognized and protected at European level thanks to the PGI (Protected Geographical Indication) mark. Its unmistakable taste comes from the union of two traditions: the smoking typical of Northern European regions and open-air aging, characteristic of milder Alpine areas.
Thanks to the fresh and clean mountain air, preservation methods handed down from generation to generation and a perfect balance between spices and aging, South Tyrolean speck has won over the palates of gourmets from all over the world.
An ancient tradition born in the Alps
South Tyrolean speck was born from an ancient need: to preserve meat during long winters. Mountain farmers devised a technique that combined light smoking with salt, smoke and spices, with rest in the open air, to ensure long durability and intense flavor.
The result? A speck with aromatic crust, soft heart, with a perfect balance between lean meat and fat.
How PGI speck is produced: Rigor and passion
The production of South Tyrolean speck is an art. Each piece is handcrafted according to strict criteria:
- Meat selection: only selected pork legs, boneless
- Brining: with salt, pepper, juniper, rosemary, bay leaf and other spices (each producer has their own secret recipe)
- Light smoking: cold, with beech wood
- Aging: at least 22 weeks in pure mountain air
- Rigorous controls: each phase is monitored by the South Tyrol Speck PGI Consortium, founded in 1992, which guarantees its high quality
The PGI symbol guarantees that the speck was produced, processed and aged exclusively in South Tyrol according to specific rules.
Where to buy artisanal speck in South Tyrol
Throughout the region, from Vipiteno to Merano, from Bressanone to Bolzano, you'll find small producers, historic butcher shops and artisan shops offering genuine speck made according to tradition.
Among the most well-known, we recommend:
- South Tyrol Speck Consortium (www.speck.it) to find certified producers
- Local farmers' markets, often also present during the Christmas Markets
- The speck festivals, such as the famous "South Tyrol Speck Festival" in Santa Maddalena in Val di Funes (usually in October)
Where to taste South Tyrolean speck
To enjoy it at its best, we recommend trying:
- Rustic South Tyrolean platter: speck, mountain cheeses, rye bread and pickled cucumbers
- Speck canederli: typical mountain dish
- Bread and speck in a mountain hut, with views of the Dolomites
Many farmhouses and hotels in South Tyrol offer tastings or typical menus where speck is the absolute protagonist. Some also offer guided tours of production facilities, to discover the secrets of this unique product.
A journey through taste
Visiting South Tyrol also means experiencing a gastronomic experience made of authenticity, intense flavors and family stories. Speck is the perfect synthesis of all this: a simple but extraordinary product, capable of telling the story of the mountain in every single slice.