Speck

Speck is a type of cured meat product, traditionally produced in parts of Italy, Austria, and Germany. It is made from a pig's rear hip or shoulder, and the process of making speck involves both curing and smoking.

History

The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a cognate of "bacon". There are several theories about the origin of the word. Some believe it is derived from the Latin "speculum" which means mirror. Most likely, the term speck simply means 'fat', similar to the English term 'speck'.

Production

The production process of speck involves several steps. First, the meat is selected and trimmed. Then, it is seasoned with a mixture of salt, pepper, juniper berries, and other spices. After that, the meat is left to cure for a period of several weeks. During this time, it is regularly turned and massaged to ensure that the cure is evenly distributed. Once the curing process is complete, the meat is lightly smoked and then left to mature for several months.

Varieties

There are several varieties of speck, each with its own unique characteristics. Some of the most popular include:

• Speck Alto Adige PGI: This is a type of speck that is produced in the South Tyrol region of Italy. It is protected by the Protected Geographical Indication (PGI) status, which means that it must be produced in a specific geographical area using traditional methods.

• Tyrolean Speck: This is a type of speck that is produced in the Tyrol region of Austria. It is known for its distinctive smoky flavor and firm texture.

• Black Forest Speck: This is a type of speck that is produced in the Black Forest region of Germany. It is known for its rich, robust flavor and dark color.

See also

• Cured meat
• Charcuterie
• Salumi
• List of smoked foods

References

<references />

Speck

• 
  Südtiroler Speck g.g.A. with quality seal
• 
  Fresh speck