The total production of Speck producers has been recognized in 2009 by 5.5 million hams, of which 2

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An extraordinary sheeter taste and a distinctive appearance: sheeter speck owes its uniqueness to the particular climatic conditions of the mountain valleys of South Tyrol and the traditional production method regulated by EN 4501. (Article sheeter by Antonella Fossati - Outgoing number 4 the magazine "Food Machines," sheeter July / August 2010)
The 'Speck sheeter Alto Adige IGP' is a raw ham boneless, trimmed, pickled dry, lightly smoked and left to dry and mature. An extraordinary taste and a distinctive appearance: speck owes its uniqueness to the particular climatic conditions of the mountain valleys of South Tyrol and the traditional method of production, always handed down from father to son as a classic method of preservation of the slaughtered pig at Christmas time . Since the seventies this method is protected by a provincial regulation, and since 1996 is protected by the European Union.
Only here, in the area of confluence between the Mediterranean culture and Nordic culture has developed this unique symbiosis between smoking light and air drying. Unlike the smoking process very intense hams of Northern Europe, spicy flavor and rustic, here speck is subjected to light smoking cold smoke, temperature not exceeding sheeter 20 C, using little resinous wood. The salt content must not exceed 5%. Finally, the hams that meet all parameters are fire-branded on the rind with the brand Alto Adige. The bib green - symbol and logo deposited for PGI - is therefore a guarantee, together with the marking, the traditional method of production, sourced exclusively from South Tyrol and complete product traceability.
The total production of Speck producers has been recognized in 2009 by 5.5 million hams, of which 2.2 million hams can carry the name 'Speck Alto Adige IGP', or 40% of total production. The conditions of transport of meat selected for the production sheeter of 'Speck Alto Adige IGP' are regulated clearly. Are not imported livestock or frozen meat. For the production of Speck Alto Adige IGP are in fact selected exclusively thighs of pork from authorized suppliers. Of course, the meat is of extreme importance for the specific quality, as there is a particular specification 'South Tyrol' which each provider meat must follow. Fundamental to the bacon, as well as for any type of cured ham, is the right degree of acidity of the meat. If it is too high, the speck does not dry, the bacteria remain with the water inside the meat, which deteriorate. In this case, only the cooking or the addition of a greater amount of salt (which for the speck brand Tyrol must not exceed 5%) to allow the meat to lose its water content, allow the preservation of product. A too high degree of acidity is mainly sheeter the consequence of stress factors due to genetic characteristics, or improper sheeter storage or improper feeding, but also to an unsuitable treatment prior to slaughter. The acidity also says a lot about the life and death of the pig. From an animal stressed out you can not get good quality sheeter bacon. The specification of the meat of South Tyrol minimizes sheeter these risk factors. The supplier undertakes to abide by and be subject to controls. Who responds to EU requirements become authorized supplier.
The production of Speck Alto Adige has to follow the production rules laid down in the register of PGI (Protected Geographical Indication) in Brussels. The first essential sheeter for the production of a speck of excellent quality meat is used. Then follows the initial branding with the start date of production. sheeter The producer then goes to 'flavoring, which is still done mostly by hand dry on the thigh bone. The mixture of spices is always a family secret, and then each manufacturer gives the 'his' speck a personal touch, even if other rules are the same for everyone. Even salmistratura sheeter el 'smoking affect the taste: the temperature of the smoke exhaled by little resinous sheeter wood should not exceed 20 C. Then, the hams