Smoked ham IGP · Alto Adige
Speck Alto Adige IGP
Boneless ham, lightly smoked then air-dried in the mountains of Alto Adige, cured with spices (juniper, bay, pepper). 'Little salt, little smoke, plenty of fresh air.' Dark red colour, white fat, delicate smoky aroma.
IGPAppellation
Lightly smokedProcess
Alto AdigeOrigin
Juniper, baySpices
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Smokiness
LightPronounced
Tasting
Appearance
Dark red slice, white fat, spiced crust.
Aroma
Delicate smoke, juniper, spices.
On the palate
Firm, light smokiness, well-judged salt, long persistence.
Aromas
Light smokeJuniperBayPepperAged meat
Pairings
CanederliRye breadRiesling / LagreinMountain board
IIIThe producer
IGP area of Alto Adige (South Tyrol): boneless ham, cured with spices, lightly smoked and air-dried in the Alps under the control of the Consorzio Speck Alto Adige.
VSpecifications
- Origin
- Trentino-Alto Adige, Italy
- Format
- Whole / sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8 °C)
- Reference
- CHA-013
Information
- Type
- Raw smoked and cured
- Meat origin
- Boneless pork leg
- Presentation
- Lightly smoked
- Appellation
- IGP
The cured meat