History

The earliest records citing the word "speck" date back to the 18th century, but references to the ham appear as far back as the 1200s, albeit with different names and definitions, in butchers’ guidebooks and in the accounts ledgers of Tyrolese princes. Originally a conservation method used by families, Speck was mainly consumed in the home and used to meet the basic family need to conserve meat through a unique salting method. The meat was preserved first by salting and then smoking; the first method (which dehydrates the meat and prevents germs from developing) was and is still used for Mediterranean hams.

Smoking (exposing the meat to the smoke of aromatic wood) is the method most used in Northern Europe to preserve meat.

Since Alto Adige is located between the two regions and enjoys a very special climate, its people combined these two techniques: PGI Speck Alto Adige is processed according to the traditional rule of thumb "a little salt, a little smoke and plenty of air", which means moderate salting and an alternation of cool smoke and fresh air. Initially, speck was the only way for the poor to eat meat and satisfy their daily need for proteins. Over time, its popularity grew and it became the centerpiece of banquets celebrating important occasions and welcoming ceremonies. Today, speck, bread and wine represent the foundation of the most popular snack in the South Tyrol region.