Speck - Mountain Taste and Aroma

20/09/2018

Speck - Mountain Taste and Aroma


Speck is a delicatessen of Trentino Alto Adige. It fascinates the smell with its scent and taste with its delicately spicy and smoked flavor. The speck origins are to be found in neighboring Germany and Austria. In Italy still a large part of the production is in Val Venosta and in Val Pusteria, in Alto Adige.

Since 1997 the Alto Adige speck is recognized as a product with a protected geographical indication, PGI.


 

History

The speck, like many other cured meats typical of Italian gastronomy, has ancient origins: in the speck case the first documents mentioning it date back to the end of 1200. At that time it was still indicated with the German language terms as "bachen", but also "spek", which means fat, lard. Production at the time was linked to conservation. The quantities produced were in most cases limited to covering the needs of the family. Salting and smoking allowed the preservation of pork leg meat for a long time, from one year to the next. The fresh meat of december was processed and seasoned to be consumed until the following winter.

There is no univocal speck recipe, and even today there are differences in the choice of spider.


 

Production

The speck is the product of a processing that includes the seasoning after the treatment of salting and flavoring and smoking.

The production phases are 5:

- the choice of pork legs, which are then boned and cut according to the typical shape;

- the “salmistratura” which consists in sprinkling the boned thighs with salt and a mix of spices like laurel, rosemary and juniper, but also pepper, allspice, garlic, coriander or cumin depending on the recipe of the producer;

- the rest before smoking, a period of about three weeks in which the thighs remain in contact with the spices to favor the enrichment of the flavor with the aromas;

- the long smoking, on iron frames inside chimneys fed by beech, specie or pine, and air drying;

- seasoning in rooms at a constant temperature between 15 ° and 20 ° and controlled humidity.

The last phase period varies between 20 and 24 weeks depending on the weight of the speck.


 

Nutritional values

A serving of 50 g speck provides an average of 150 kcal. Most of the energy is given by proteins that represent about 30% of the weight and fat that is about 19% of the weight.

According to the indications of the "Guidelines for Healthy Italian Food" a portion of about 50 g can be consumed 1-2 times a week as the main source of protein of the meal. The indication to avoid exceeding with the consumption of red meat should not be underestimated so speck should be consumed during the day, and in the week, to replace other foods of the same category.


 

How to use

Speck is one of the typical South Tyrolean snack ingredients, the other is simple aromatic black bread. Speck is excellent cutted into thin slices, but also in thicker strips. The snack often also includes some pickled cucumber.

Moreover, speck is one of the basic ingredients of canederli, knodel in German, a type of bread “gnocchi” served in broth or with butter and sage, and spatzle, little green “gnocchi” made with flour and spinach.



Bibliography

- Speck. Istituto Valorizzazione Salumi Italiani. http://www.salumi-italiani.it/it/conoscere-i-salumi/speck.php (accesso del 20.09.2018)

La Grande Salumeria Italiana. AA. VV. FrancoAngeli - 584 pagine

- Nutrition in adults (16-64 years). AIRC - Italian Association for Cancer Research. https://www.airc.it/prevenzione-tumore/alimentazione/guida-menu/alimentazione-adulti/#menu

- Linee Guida per una Sana Alimentazione Italiana. Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione

- La cucina del Trentino-Alto Adige: le gustosissime ricette di una regione che deve all'incontro tra due tradizioni gastronomiche la ricchezza, l'originalità e la varietà delle sue pietanze. Pradelli AM. Newton & Compton, 2001 - 512 pagine

- Sapori del Trentino Alto Adige. La cucina della tradizione. Giunti Demetra, 2007 - 128 pagine

- Canederli con lo Speck - Ricetta classica depositata dall'Accademia Italiana della Cucina. https://www.altoadige-suedtirol.it/prodotti_tipici/gastronomia/ricette/canederli.php (accesso del 20.09.2018)

 

Autor

Francesca Antonucci

 

Photo

www.salumi-italiani.it

lacucinaitaliana.it

speck.it


 

 

RELATED PRODUCTS

 

Latest posts



Mascarpone Cream

Published on 20/03/2019

How to taste the Sopressa

Published on 10/03/2019