Speck Alto Adige is a smoked and dry cured Ham that has an intense dry-cured flavor and slices like prosciutto but cooks like bacon. Cut from the hind quarters of a special breed of Italian hogs. This mild, authentic and simply delicious speck ham is from the Gasser family business with deep traditional roots in Alto Adige a province in the mountains of Northern Italy. They have two state of the art production plants and have over a half century of experience providing these hams. In the old days, great care was taken to preserve foods in a simple natural way. The careful craftsmanship and the experience of many generations led to the development of this excellent product. Choice raw materials, a special blend of spices, an elaborate method of dry curing and a gentle cold smoking and maturing in clean mountain air are key elements for producing this product. The freshly cut meat must be immediately rubbed with the family kept secret spice list which uses a mix of rock salt, sea salt and pickling salt, first class pepper, juniper berries, and other various herbs and a hint of allspice. Two weeks of dry curing are the first stage in preserving the meat. After one week the hams are turned over to make sure both sides are cured evenly. The meat is then lightly smoked over beech wood chips. The smoke must be cold and the meat is not permanently exposed. This is so the bacon is aromatic, yet mild in flavor. The individual pieces of bacon are then stacked carefully for maturing in the cellars. Good ventilation and fresh, clean air, without to much draft is key because the bacon can lose up to 40% of its weight in the 22 week minimum slow drying process. This is important to get tender bacon with a little bit of mold. Speck is the first product of the region of Alto Adige that has received the PGI (Protected Geographical Indication) label of certified origin. Many bacon lovers consider this the perfect ambassador of their country’s culture and tradition.
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