Cooked speck - the evolution of the Alto Adige speck - is a "young" deli meat whose recipe is inspired by the smoked loin. The boned leg is left to flavour in a curing of herbs and natural flavours, then it is then smoked naturally with fine woods and steamed slowly.
It has the softness and delicacy of the cooked ham with its precise character given by the slight smoking. Balanced aroma with aromatic notes, delicate spicy flavour and pleasant texture are its characteristics.
This cold cut, if consumed cold, should be cut with the slicer to obtain slices of about 1-2-mm. It can also be cut into small cubes and strips for culinary preparations, sliced a few millimeters thick to be heated in a pan or grilled. The fat part of the cover is the one that guarantees sweetness and softness, we recommend to keep it.
Pairing and Wines
Cooked speck, like traditional speck, is excellent paired with horseradish, mustard and rye bread with a curl of Alpine butter. If you prefer enjoying it heated in a pan, it goes perfectly with a salad of fresh mixed vegetables, delicious even with potatoes in all their forms, roasted, boiled, in a pie, mashed, or with the delicious potato rösti.
To taste with a Sangiovese Superiore, an unusual combination, yet very intriguing. Otherwise stay in the production area with a Schiava Trentina. Do not forget that smoked products love the company of craft beers with a good structure.