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Nature creates wonders in Trentino: here the combination of the land, the mountain microclimate and the pure air helps create unique flavours and the most typical example of this is speck ham. Our recipe for this typical cured meat requires smoking with prized wood, made even more aromatic and “Alpine” by adding juniper berries.
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Trentino Speck
Cooked hams
Oven-baked specialities
Tyrolean cooked salami
and Vienna sausages
Mortadella
Aged sausages and salami
Pancetta
Typical Trentino
specialities
Italian charcuterie
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To make Trentino speck, we use fresh pig thighs, processed to give them the traditional “block” shape, smoked with typical prized wood from Alpine forests and then aged in the mountain air. Speck is essentially a smoked ham, made extra special by the land where it’s made, by the wood it’s smoked with, by the herbs and spices of its traditional recipe, and by the Alpine air that it breathes in every day all throughout its processing and ageing.
The crust on speck is a layer of salt, herbs and spices (mainly bay leaves, rosemary and juniper) used to sprinkle over the surface of the meat. This special type of salting lasts for 3 weeks, before the smoking.
Prized low-resin wood is used for slow, delicate smoking.
Then it’s time for the ageing. This varies for us based on our different lines, Tridentum, Preziose Bontà and I Classici, during which the speck breathes in the mountain air and is refined losing about a third of its weight, therefore concentrating the aromas and flavours which the meat developed with the special salting and smoking.
Speck is a typical cured meat from Trentino Alto Adige. In these mountain areas, they used to slaughter the pigs at Christmas and then needed to preserve the meat for as long as possible. The abundance of timber from Alpine forests gave them the idea of smoking. This led to the tradition of speck, a speciality which soon spread over our mountains and won over gourmet foodies all over Italy and around the world.
Let’s start with some bread: rustic, wholemeal or rye is best. But speck is also scrumptious with focaccia.
How about the wine? We’d go for a fragrant white like Muller Thurgau to stay with a local Trentino pairing.
Do you love risotto? Try speck and asparagus, or speck and squash, or even speck and courgettes, speck and artichokes, speck and radicchio or, if you want a bolder flavour, speck and leeks.
Do you want a special dish for an important breakfast or an original brunch? Slice some apples and fry them in butter with some slices of speck.
Do you love savoury tarts? Try making one with spinach and speck, or onions and speck.
It’s also perfect in an omelette: try an omelette with mushrooms, onion and speck.
Do you want a one-course meal for winter? Try baked speck, potatoes and onion, obviously with a cream cheese to bind everything together.
This is a flavour combination that top chefs are using more and more often. For example, ravioli with speck and prawns, speck and scallop risotto or with speck and cod. There is a growing trend in fine-dining restaurants to offer a fillet of fish served with crispy speck, either a whole slice or powdered.
You simply have to try a Trentino-style carbonara with speck and eggs.
Or maybe pasta with courgettes and speck, a pairing which is also great in a savoury tart.
While if you love bold flavours, you’ll go crazy for some short pasta with speck and gorgonzola.
Do you make fresh pasta at home? Try making ravioli with speck, using a speck and ricotta mixture for the filling, and only seasoning it with butter and sage!
100 g of speck provide about 300 kcal.
Speck is an uncooked cured meat, so the risk of toxoplasmosis cannot be completely eliminated. It’s therefore best to avoid it during pregnancy.
A little slice of crispy speck is amazing in a hamburger, on a fillet of fish or for the finishing touch when plating up a risotto.
Crumbled crispy speck is perfect for garnishing and adding flavour to a soup, some pasta or a stew. The best thing is that it’s so easy to make.
Put the slices of speck on a sheet of baking paper and bake them at 120°C for about 20 minutes, preferably on the grill setting. When you see them crinkling up, take them out of the oven and touch them to check how crispy they are.
This is one of those incredibly simple recipes that come to the rescue for starters or appetisers.
Take your tomino cheeses and wrap each one with two slices of speck in a cross pattern, covering the surface of the tomino as much as possible. Bake for about ten minutes at 180°C.
Once out of the oven, you can add your own extra touch, for example with a drizzle of honey or a sprinkling of chopped pistachios. They’re best paired with a fresh, young Pinot Nero.
The pairing you always see is speck and brie. There’s nothing wrong with this combination, but we think it’s even better with a creamier cheese, without that little white rind on brie. For example, Fontina, which moreover goes perfectly with speck since it also comes from the Alps.
You can make a simple bruschetta with ricotta and speck, which will make you very popular with all your guests. But if you want a bolder flavour, go for speck and caprino goat’s cheese.
We recommend our two Segata shops near Trento: in Cadine at Strada per Sopramonte 40 and in Gardolo at Via Soprasasso 22. These shops are owned by a Trentino Speck producer, and alongside speck you’ll also find many other typical cured meats, cheeses, wines and other delicious local specialities.
