Discover everything about South Tyrolean Speck – from the tradition of production to its many variations. As a chef and lover of this specialty, I share my passion and explain why this cured and lightly smoked ham is much more than just a snack. Explore the variety of the SpeckBox and enjoy the authentic taste of South Tyrol!
South Tyrolean Speck is much more than just a regional specialty – it is a piece of South Tyrolean identity, combining craftsmanship, local quality, and culinary heritage. Its flavor is closely tied to memories: mountain holidays, alpine hut snacks, and the feeling of home.
What makes it special is its production method: a unique combination of mild smoking and air-drying that is practiced only in South Tyrol. Unlike prosciutto (which is only air-dried) or Black Forest ham (which is heavily smoked), South Tyrolean Speck aims for balance: lightly smoked, richly seasoned, and aged for several months. Common spices include pepper, bay leaf, garlic, and rosemary.
As a chef and speck lover, I have tasted countless types of ham and speck. What fascinates me about South Tyrolean Speck is particularly its variety. Many people know only the classic South Tyrolean Speck PGI – a ham awarded with the Protected Geographical Indication. This label is reserved exclusively for genuine South Tyrolean speck produced according to strict regulations.
But South Tyrol has much more to offer: neck speck, carré speck, belly speck, and kaiser speck – each with its own texture, fat content, and distinct flavor. Through the SpeckBox, I want to showcase this diversity: five different types, aged for at least 8 months, with bold flavors – for those who want to understand and truly experience speck.
I personally enjoy speck in its purest form: thinly sliced in a fresh bread roll – no fuss. The best experience is eating it at an alpine hut with a glass of Vernatsch wine, served in the traditional glasses from the old days.
For me, speck is often more of a snack than an ingredient – but that's exactly what makes it special: honest, simple, and full of flavor.
Conclusion
South Tyrolean Speck is not just a product, but a real experience. A culinary ambassador of South Tyrol – and an ingredient I use in my kitchen with passion, respect, and a touch of pride.
Curious about the differences between South Tyrolean Speck, Parma Ham, and Black Forest Ham? Find out more in our post Differences between Speck, Prosciutto, and Black Forest Ham. Or explore what pairs perfectly with Speck.