Speck 5665824 218084924 2008-06-09T02:19:10Z Ozdaren 692853 Speck in Australia refers to the German variety [http://fennen.blogspot.com/2007/09/whats-in-oven.html] {{for|people named Speck|Speck (surname)}} [[Image:Fresh speck.jpg|thumb|300px|Speck]] '''Speck''' is a distinctively [[juniper]]-flavored [[prosciutto]] originally from the [[province of Bolzano-Bozen]] (''Alto Adige'' or ''Südtirol''). Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of [[Italian cuisine|Italian]] [[Curing (food preservation)|salt-curing]] and [[central Europe]]an [[Smoking (cooking technique)|smoking]]. The first historical mention of ''Speck dell'Alto Adige'' was in the early 1300s when some of the current production techniques were already in use. "Speck dell'Alto Adige (Südtiroler Speck)" is now a [[Geographical indication|protected geographic designation]] with [[Protected geographical indications in the European Union|PGI]] status. In parts of the English-speaking culinary world, the term "speck" refers to Italian speck, a type of [[prosciutto]], rather than German speck, which is identical to the Italian "[[lardo]]". The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", a [[cognate]] of "[[bacon]]". Other varieties with [[geographical indications]] include: *'''''Gailtaler Speck''''' from [[Austria]], with ''PGI'' status, which has been made since the 15th century in [[Gailtal]] in [[Carinthia (state)|Kärnten]]<ref name="GailtalSpeck">[http://www.lebensmittelnet.at/article/articleview/49485/1/17825 Lebensmittelnet.at - Gailtaler Speck] (accessed 09/Jan/2008)</ref>. *'''''Tiroler Speck''''' from [[Austria]]'s [[Tyrol (state)|Tyrol region]], has ''PGI'' status, and has been made since at least the 15th century<ref name="Tirolspeck">[http://www.tourist-information.at/tirol.php?tmp=03 Austria Tourist Info - Tirol](German) (accessed 09/Jan/2008)</ref>. ==Curing== Like [[prosciutto]] and other [[ham]]s, speck is made from the hind leg of the [[pig]], but, unlike other prosciutti, speck is boned before curing. A leg of [[pork]] is deboned and divided into large sections called "baffe", and then [[Curing (food preservation)|cured]] in salt and various spice combination which may include [[garlic]], [[Bay leaf|bay leaves]], [[juniper berries]], [[nutmeg]] and other spices, and then rested for a period of several weeks. After this the smoking process begins. Speck is [[Smoking (cooking technique)#Hot smoking and cold smoking|cold-smoked]] slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as [[beech]] at temperatures that never exceed 20°C (68°F). The speck is then matured for five months. ==Uses== Speck is ubiquitous in the local cuisine of the province of Bolzano-Bozen, and is also found in the [[Cuisine of Austria|Austrian]], [[Czech cuisine|Czech]], [[Dutch cuisine|Dutch]], [[German cuisine|German]], [[Italian cuisine|Italian]] and [[Slovak cuisine|Slovak]] cuisines. Like other [[salumi]], speck is often served in paper thin slices which, like [[prosciutto]], can be draped over sugary fruits like melon, pears and figs. Tissue-thin slices of speck can also be served with [[horseradish]], [[Pickling|pickles]] and dark [[rye bread]] studded with raisins and nuts, a more Austrian-influenced presentation. Typically appearing in pastas, in risotto, on pizzas, and alongside hearty whole-grain breads, speck can also be seen in the company of shellfish, sometimes wrapped around scallops or rolled about breadsticks and served with lobster salad. Speck can be cut into thick strips and added to pasta sauces or any dish beginning with a [[soffritto]] of olive oil and chopped vegetables. In dishes like [[risotto]], the extremely strong flavour of speck can usually be cut with light flavours such as [[parsley]], [[lemon]], [[Mentha|mint]], etc. In salads, speck pairs well with apples, sprouts, mushrooms, and hearts of celery. Speck can easily replace [[bacon]] or as a smoky alternative to [[Pancetta]]. The differences between speck and bacon include different time lengths of smoking, the technique of curing it, and the fact that speck cures for a longer period of time than bacon does. ==References== * {{cite web | url = http://www.mariobatali.com/ingredients_speck.cfm | title = Speck – Smoked Prosciutto | accessdate = 2007-12-16 | year = 2006 | work = Mario Batali | language = English}} {{reflist}} ==External links== * {{en icon}} {{it icon}} {{de icon}} {{fr icon}} [http://www.speck.it/44.html Speck Alto Adige PGI] * [http://store.yahoo.com/cgi-bin/clink?gdcom+kBxzD4+gd46.html Recipe for Sauerkraut with Speck (GermanDeli.com)] [[Category:Ham]] [[Category:Salumi]] [[Category:Italian cuisine]] [[Category:Italian products with protected designation of origin]] [[Category:German cuisine]] [[Category:Austrian cuisine]] [[Category:Dried meat]] [[Category:Smoke]] [[de:Speck]] [[it:Speck]] [[pt:Speck]]