Speck Alto Adige IGP 250g | ūü¶ÜThe Bow Tie Duck Manila

Speck 250g

Salt, Smoke, and Mountain Air

This light¬≠ly smoked, cured Ital¬≠ian ham, cousin of pro¬≠sciut¬≠to crudo, is made only in South Tyrol, a land full of Ger¬≠man-Aus¬≠tri¬≠an influence.


Ital¬≠ian speck is known for¬≠mal¬≠ly as Speck Alto Adi¬≠ge, to dif¬≠fer¬≠en¬≠ti¬≠ate it from Ger¬≠man speck, which is pork fat with very lit¬≠tle meat. Ital¬≠ian speck is brown¬≠er than pro¬≠sciut¬≠to, denser and well-mar¬≠bled with a high elas¬≠tic¬≠i¬≠ty and amaz¬≠ing depth of fla¬≠vor. Juniper berry notes are strong beneath the smoky, spiced taste, and its aro¬≠ma is heav¬≠i¬≠ly rem¬≠i¬≠nis¬≠cent of the moun¬≠tain¬≠side it was smoked on.

Only 29 pro¬≠duc¬≠ers in the Tyrol region of Italy, all under the Con¬≠sorzio Tutela Speck Alto Adi¬≠ge, are allowed to pro¬≠duce true Ital¬≠ian speck, which merges the cur¬≠ing method of the Mediter¬≠ranean with North¬≠ern Euro¬≠pean smok¬≠ing. They all use pork thighs, and the meat is deboned and laid flat as a nar¬≠row, round¬≠ed slab. From there, it is rubbed with a spice mix that typ¬≠i¬≠cal¬≠ly includes salt, juniper berries, bay leaves, pep¬≠per. It is left to mar¬≠i¬≠nate like this for up to three weeks in a cold room before it is smoked out¬≠doors to ben¬≠e¬≠fit from expo¬≠sure to the moun¬≠tain air. 


Ital¬≠ian speck makes a love¬≠ly snack or antipas¬≠to all on its own. It is great on a slice of toast¬≠ed bread with a lit¬≠tle sprin¬≠kle of hon¬≠ey‚ÄČ‚ÄĒ‚ÄČwe like to use Tartu¬≠fi Mor¬≠ra Black Truf¬≠fle Hon¬≠ey for an addy earth¬≠i¬≠ness to the fla¬≠vor‚ÄČ‚ÄĒ‚ÄČor along¬≠side Ital¬≠ian cow‚Äôs milk cheeses like Piave or a young Parmi¬≠giano Reggiano. 

It adds a unique smok¬≠i¬≠ness to pas¬≠tas and omelets‚ÄČ‚ÄĒ‚ÄČor oth¬≠er egg-based dish¬≠es. The kitchen-savvy food¬≠ie will cer¬≠tain¬≠ly want to try their hand at using speck in a tra¬≠di¬≠tion¬≠al Tyrolean dish, the caned¬≠er¬≠li, a deli¬≠cious gnoc¬≠chi-like dumpling that is typ¬≠i¬≠cal¬≠ly served in broth or with bread¬≠crumbs and brown but¬≠ter. And for your accom¬≠pa¬≠ny¬≠ing tip¬≠ple, we rec¬≠om¬≠mend a good Chi¬≠anti or Sangiovese!


Offi¬≠cial¬≠ly, meat labeled as speck was first record¬≠ed in Italy in the 18th cen¬≠tu¬≠ry, though it went by many dif¬≠fer¬≠ent names before that all the way to the year 1200. This type of meat was cured so that vil¬≠lagers could have access to it long after the Yule¬≠tide butcher¬≠ing sea¬≠son was over. It was most impor¬≠tant in the poor¬≠er parts of the coun¬≠try, where fresh meat was scarce. As the cen¬≠turies rolled on, speck made its way to ban¬≠quet tables and high-soci¬≠ety feasts. Today, speck is so com¬≠mon in the region, it is often snacked on with a bit of bread and a nice glass of wine.

Storage Instructions

Vac¬≠u¬≠um-sealed packs of hand-carved cured meats can last up to five months in the refrig¬≠er¬≠a¬≠tor (nev¬≠er the freez¬≠er). Once the pack is opened, they‚Äôre best enjoyed with¬≠in the day.

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.