Speck 250g

Salt, Smoke, and Mountain Air

This lightly smoked, cured Italian ham, cousin of prosciutto crudo, is made only in South Tyrol, a land full of German-Austrian influence.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Italian speck is known formally as Speck Alto Adige, to differentiate it from German speck, which is pork fat with very little meat. Italian speck is browner than prosciutto, denser and well-marbled with a high elasticity and amazing depth of flavor. Juniper berry notes are strong beneath the smoky, spiced taste, and its aroma is heavily reminiscent of the mountainside it was smoked on.

Only 29 producers in the Tyrol region of Italy, all under the Consorzio Tutela Speck Alto Adige, are allowed to produce true Italian speck, which merges the curing method of the Mediterranean with Northern European smoking. They all use pork thighs, and the meat is deboned and laid flat as a narrow, rounded slab. From there, it is rubbed with a spice mix that typically includes salt, juniper berries, bay leaves, pepper. It is left to marinate like this for up to three weeks in a cold room before it is smoked outdoors to benefit from exposure to the mountain air.

PREPARATION OR PAIRINGS

Italian speck makes a lovely snack or antipasto all on its own. It is great on a slice of toasted bread with a little sprinkle of honey—we like to use Tartufi Morra Black Truffle Honey for an addy earthiness to the flavor—or alongside Italian cow’s milk cheeses like Piave or a young Parmigiano Reggiano.

It adds a unique smokiness to pastas and omelets—or other egg-based dishes. The kitchen-savvy foodie will certainly want to try their hand at using speck in a traditional Tyrolean dish, the canederli, a delicious gnocchi-like dumpling that is typically served in broth or with breadcrumbs and brown butter. And for your accompanying tipple, we recommend a good Chianti or Sangiovese!

THE TYROLEAN SNACK OF CHOICE

Officially, meat labeled as speck was first recorded in Italy in the 18th century, though it went by many different names before that all the way to the year 1200. This type of meat was cured so that villagers could have access to it long after the Yuletide butchering season was over. It was most important in the poorer parts of the country, where fresh meat was scarce. As the centuries rolled on, speck made its way to banquet tables and high-society feasts. Today, speck is so common in the region, it is often snacked on with a bit of bread and a nice glass of wine.

Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.

The Quack! 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 negotiating 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.

How does it Quack ?

Payment Channels

We accept credit cards, PayPal, Bank Transfer to Union Bank and Security Bank ( use Instapay, it's great! ), GCash and GrabPay.

When will I receive my items?

The delivery schedule of all our items is clearly mentionned on every product page under the add to basket button. During checkout, you will have the option to have all your items delivered at once or in multiple deliveries if there are multiple availability dates.

Can you help me?

We are at your service every day, from early morning to late in the evening. We can take your orders by email or by chat and handle everything for you.