It is not necessary to go to Trentino Alto Adige to taste a delicious speck. The speck of our organic line PrimaVera will surprise your palate with its unmistakable taste and scent.

For sure, the speck is the most fragrant ham among the best known products of the tradition of Northern countries and it is characterized by a very intense taste. It has a unique production process that originated in Trentino Alto Adige. It includes a slight smoking and an outdoor seasoning that are well-known all over the world among gourmets.

For what concerns taste and fragrance, organic speck of the PrimaVera line by Pedrazzoli never disappoints your expectations. For its production, we select only the best thighs of organic pigs that are bred in our free-range breeding farms . Moreover, the recipe follows rigorously this product’s tradition and long history. For our breeders,  the well-being and feeding of pigs is very important: through an accurate study of their feeding, we select the best raw materials (only organic corn, barley, wheat, bran, soya). We also take rigorously into consideration the animal/land relationship, which is always low to respect the natural needs of the animals and the environment.

HISTORY: The first references to Speck date back to the XVIII century. Although with different names, from 1200 onwards, it appeared in the account registers and in the cooking books of slaughters. The word “speck” comes from the old high German  “spec” and “speck”, which mean “thick, fat”. Its production follows two different procedures for meat preservation:  seasoning, the same one of Parma ham that is common in the Mediterranean area, and smoking, which originated in Northern Europe. That’s how a typical product with an unmistakable taste and a unique production process was created, following the old tradition of using “ little salt, little smoke and a lot of fresh air”.

PROCESS: Speck is covered with salt and a mixture of flavourings (salt, pepper, rosemary, laurel and juniper). It is cured in dry conditions in a controlled environment for three weeks and it is turned many times during this period to facilitate the uniform penetration  of the mixture. The final amount of salt in the product must not exceed  5%. Then, there are the smoking and drying phases. Smoking is made with not too resinous, light wood. The temperature of the smoke must be lower than 20°C. Lastly, there is the seasoning phase, speck is left hanging in fresh and aired conditions. The length of the seasoning depends on the size of the speck, at least 22 weeks. During this phase, on the surface of the product a natural layer of mould appears. In this way,  speck does not become too dry and it reaches a particular round taste. The layer of mould is, then, removed.

FOOD AND WINE MATCHING: We suggest to combine Speck with black bread and wine or beer. It is a typical snack of Alto Adige, which is served and eaten as a gesture of hospitality. This traditional dish consists of a wooden board with speck, sausages, typical cheese and cucumbers. It is combined with homemade bread and wine. Speck has become the main ingredient of many classical recipes, like the one of tomino (traditional cheese from Piedmont) that is wrapped in speck slices and it is, then, baked. Another original combination is speck with warm ananas. Speck is also simply perfect in a sandwich!

It is combined with red, still, medium-bodied wine, in particular the ones that are produced in Alto Adige, like Pinot Nero.