Whether paper-thin or rustic strips – slicing South Tyrolean Speck properly makes all the difference in flavor and texture. Here are the most important tips based on my experience:
The Right Tools
A large, sharp knife is essential. Ideally, a meat or ham knife with a smooth blade. True speck lovers might also invest in a small slicer – perfect for ultra-thin, even slices.
The Technique: Slice Against the Grain
Always slice speck against the grain. This keeps the bite tender and enhances the flavor. Use smooth, steady movements without pressing too hard.
Different Slicing Styles
- Paper-thin slices: Best for mild speck – nearly transparent, perfect for antipasti.
- Fine strips: Ideal for rustic snacks or traditional recipes.
- Cubes: Great for dumplings, salads, or pasta dishes.
My Tip
Use a large, stable cutting board and always work with a sharp knife. Good slicing makes speck preparation much easier – and much more enjoyable! After slicing, proper storage helps preserve the full aroma.
Conclusion
Properly sliced South Tyrolean Speck reveals its full flavor. With a little practice, every slice becomes a small masterpiece!
