There is a cured, lightly smoked ham called speck.
South Tyrol, a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence, is where it is usually made. speck is worthy of having its distinction when it comes to cured hams.
When it comes to storing specks one of the most commonly asked questions is can we freeze specks.
Yes. You can freeze a speck as long as the speck is frozen in water.
Once frozen, remove the speck from the freezer, put it in the fridge overnight and it should thaw.
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How Is Speck Prepared?
The first thing you need to know is that Speck Alto Adige IGP is a real speck.
The product’s authenticity and quality are guaranteed by this label, as each ham must be carefully inspected by a governing consortium.
The Speck Alto Adige IGP is produced by 29 authorized producers. Selecting high-quality raw materials is the beginning of it all.
Only the best pork legs are chosen from pigs fed a specific diet and raised in a certain way. The meat must never be frozen for it to be transported to the production facility.
Now it is rubbed with a spice mix, which includes salt, juniper berries, pepper, and bay leaves.
Salt and pepper are always used in every producer’s seasoning mix recipe. To meet the consortium’s standards, each pork thigh cannot contain more than 5% salt.
For up to three weeks, the pork thighs are left to be rubbed in their spices in cool rooms. The legs are turned multiple times to allow the spices to penetrate the meat evenly.
The smoking process is one of the factors that contribute to speck’s unique flavor.
This is done outside, following a special technique that uses a little smoke, and lots of fresh mountain air, and the smoke won’t be able to penetrate the meat.
The curing cellar is where it is going after smoking. The hams are aged in cool, well-ventilated rooms for about 22 weeks.
The spice rub layer creates a sort of protective mold, allowing the speck to maintain some moistness and cure evenly on the inside.
Every pork thigh is inspected by the consortium before it is packaged and shipped to the market.
What is the Taste of Speck?
Prostaglandin speck is browner in color and denser than Prostaglandin. It’s well-marbled with an elastic texture and deep flavor.
It has a smoky taste and is filled with spices like bay leaf and juniper. On the nose, it gives off aromas similar to the mountains.
How Can I Serve Speck?
You can serve speck as a snack or as an antipasto. You could pair slices of speck with cheese like Piave DOP, which has light fruit flavors that contrast perfectly with the smokiness of the speck, and create a meat and cheese board.
In the kitchen, speck can be used in a variety of dishes.
Canederli, bread dumplings typical of the Trentino Alto-Adige region, can be made using it for an authentic South Tyrolean meal. It works well with red radicchio, eggs, and pasta dishes.
A combination of curing and smoking methods resulted in Speck, a meat preserving method from Northern Europe.
By combining these two practices, South Tyrol has created a distinct product that calls for a little salt, little smoke, and lots of air, and its smoky flavor and open-air curing differentiates it from the prosciutto.
How Can I Slice Speck?
If you want to maximize the flavor of speck, take it out of its packaging and let it breathe at room temperature for at least an hour.
- Cut slices – 1¼″ thick.
- Remove the crust from each slice.
If you prefer a more delicate flavor, remove the rind, as it adds a spicy, intense note. Depending on the recipe, the shape of the slices can be different.
To enjoy it at its best, slice the speck thin and always against the fiber, which adds a good bite.
How Can I Store Speck?
Speck will be kept for several weeks wrapped in a damp cloth or sandwiched between two soup plates in the refrigerator or another cool place once you remove its packaging.
To preserve its taste and smell, keep it away from other stinky foods. If vacuum packed, speck can be kept for a few months in the refrigerator or a dark place.
Can You Freeze Speck?
Yes! To freeze speck, all you have to do is put it in a freezer and put the temperature down to -11 degrees Celsius.
Once you get it that cold, you can put it in an airtight container and keep it in your fridge for up to 4 days.
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