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Biography
For|other uses of Speck|Speck (disambiguation) Speck is a distinctively juniper -flavored ham originally from County of Tyrol|Tyrol , a historical region that since 1918 partially lies in Italy . Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of Curing (food preservation)|salt-curing and Smoking (cooking technique)|smoking .
The first historical mention of Speck was in the early 13th century when some of the current production techniques were already in use. Speck Alto Adige PGI|Südtiroler Speck (lang-it|Speck Alto Adige) is now a Geographical indication|protected geographic designation with Protected geographical indications in the European Union|PGI status. http://www.speck.it/168d170.html
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 . http://www.lebensmittelnet.at/article/articleview/49485/1/17825 Lebensmittelnet.at - Gailtaler Speck (accessed 09/Jan/2008)
Tiroler Speck from Austria 's Tyrol (state)|Tyrol region , has PGI status, and has been made since at least the 15th century. http://www.tourist-information.at/tirol.php? tmp=03 Austria Tourist Info - Tirol(German) (accessed 09/Jan/2008)
Curing
Like prosciutto and other ham s, speck is made from the hind leg of the pig , but, unlike other prosciutti, speck is deboned before curing.
A leg of pork is deboned and divided into large sections called "baffe", and then curing (food preservation)|cured in salt and one of various spice combinations, 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 South Tyrol , and is also found in the Cuisine of Austria|Austrian , Czech cuisine|Czech , Croatian cuisine|Croatian , German cuisine|German , Swiss cuisine|Swiss , Italian cuisine|Italian and Slovak cuisine|Slovak cuisines.
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.
Jewish Deli Speck
In some Jewish delis in the United States, speck is a beef product. It is made from the top layer of fat cut from a pickled brisket ( corned beef ), dusted in paprika, double smoked and then grilled. http://www.npr.org/templates/story/story.php? storyId=113754874 It is then sliced and either served on its own, traditionally on rye bread with mustard or combined with another sliced meat in a sandwich.
References
cite web | url = http://www.mariobatali.com/ingredients_speck.cfm | title = Speck – Smoked Prosciutto | accessdate = 2007-12-16 | year = 2006 | work = Mario Batali
reflist
External links
en iconit iconde iconfr icon http://www.speck.it/44.html Speck Alto Adige PGI
ham Category:Ham Category:Salumi Category:Charcuterie Category:Italian cuisine Category:Austrian cuisine Category:Italian products with protected designation of origin Category:Dried meat Category:Smoke
