Tacchino Italian Ground Beef at Deli
Speck's clandestine can be enclosed in i simple phrase: "Footling common salt, little fume, and plenty of fresh mount air."Discover how this smoky cured meat is produced, the story of Recla (our premium speck producer), and how to serve it with our guide below.
WHAT IS SPECK?
Speck is a type of cured, lightly smoked ham. It's typically fabricated in South Tyrol, a province in northeast Italian republic known for its snowfall-capped Dolomite mountains and strong German-Austrian influence. Although a close cousin to prosciutto crudo, speck is worthy of its ain distinction when it comes to cured hams.
HOW IS SPECK MADE?
Kickoff thing's commencement: true accurate speck is known as Speck Alto Adige IGP. This characterization guarantees the product's authenticity and quality, as each ham must be advisedly inspected by a governing consortium. There are currently 29 authorized producers of Speck Alto Adige IGP. (Wait, what's IGP? Refresh your noesis of Italian certifications hither.)
It all begins with selecting high-quality raw materials. Only the best pork legs are called, sourced from pigs fed a specific diet and raised in a certain manner. Strict regulations stipulate how the meat is transported to the production facility, including the fact that information technology must never be frozen.
After that, each pork leg is carefully rubbed with a spice mix, usually including salt, pepper, juniper berries, and bay leaves. Every producer'due south spice mix recipe varies slightly, although salt and pepper are ever used. Each pork thigh cannot incorporate more than 5% table salt to see the consortium'south standards.
Next, the pork thighs are left to marinate in their spice rubs in cool rooms for upward to three weeks. The legs are turned several times to permit the spices to saturate the meat evenly.
Ane of the cardinal contributors to speck'due south unique flavour is the smoking process. This is typically done outside, following a special technique that incorporates "a little fume, and lots of fresh mountain air." The smoking temperature must non exceed 68 degrees Fahrenheit – any higher than that and the fume won't exist able to penetrate the meat!
Later on smoking, it'south off to the curing cellar. The hams are aged for nigh 22 weeks in cool, well-ventilated rooms. The spice rub layer creates a sort of protective mold, allowing the speck to maintain some moistness and cure evenly on the inside.
Finally, each pork thigh is inspected by the consortium before information technology is packaged and shipped to the market!
WHAT DOES It Sense of taste Like?
Different its prosciutto crudo cousin, speck tends to be browner in color and much denser. It's well-marbled with a highly rubberband texture and deep flavor. It has a savory, smoky taste that'south laced with spices like juniper and bay leaf. On the nose, it gives off aromas reminiscent of the mountains.
HOW TO SERVE SPECK
Speck is excellent served on its own as a savory snack or antipasto. You could also create a meat and cheese lath pairing slices of speck with cheese like Piave DOP, which has light fruit flavors that contrast perfectly to the smokiness of the speck.
In the kitchen, speck tin be used in a variety of dishes. For an authentic South Tyrolean meal, you can use it to make canederli, bread dumplings typical of the Trentino Alto-Adige region. It also pairs well with red radicchio, eggs, and pasta dishes.
Explore our speck recipes below!
Crostini con Speck, Asiago, e Miele
Fusilli con Speck e Radicchio
WHY We Accept Chosen RECLA SPECK
Here at Eataly, we work with the all-time pocket-size-scale producers to carefully source each of our products. We have chosen to sell Recla's Speck Alto Adige IGP considering of their dedication to quality and accurate tradition. A family unit-run business now in its third generation, Recla has been producing cured meats for most 400 years. The showtime institution began in 1620 when it was known equally Gebrüder Recla, or Recla Brothers.
Today Recla is based in Silandro, between the Ortles and Palla Bianca glaciers. Here the air is very dry, fresh, and pure – an essential ingredient of the Recla recipe since their meats are dried outdoors 90 percentage of the time. The company was among the founders of the Consortium for the protection of Speck Alto Adige IGP, a group that works to guarantee the product's authenticity and quality.
Become a taste at your local Eataly. Need some inspiration? Try this speck recipe or this 1.
Source: https://www.eataly.com/us_en/magazine/eataly-stories/speck/
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