The production of South Tyrolean Speck is a true craft: patience, quality raw materials, and sensitivity transform meat into a unique taste experience. Learn step-by-step how real speck is made.
South Tyrolean Speck is one of the most traditional foods in the region, crafted with exclusivity and patience.
The Key Steps of Production
1. Selecting the Meat
High-quality, well-marbled meat is essential for top-quality speck.
2. Seasoning – the Producer’s Signature
Classic spices: salt, pepper, juniper, rosemary, and bay leaves. Alternatives like fenugreek or chili bring exciting flavors.
3. Curing – Patience Required
Salt slowly penetrates the meat, preserving it and developing the flavor over weeks.
4. Smoking – gentle and aromatic
Light smoking with beechwood and herbs gives speck its distinctive note.
5. Maturation – the Final Art
During 6–8 months of slow aging, the speck develops its characteristic texture and flavor in the unique microclimate of the curing rooms.
What Makes Great Speck?
- Strong seasoning
- Balanced smoking
- Slow, patient maturation
- Tender but flavorful structure
Each speck tells a story of tradition, time, and artisanal passion.
Want to know how traditional production affects the shelf life of Speck and how to store it properly? Find out more here.