In Germany, Speck is a rich delicatessen speciality made from pork fatback or belly. But Italian Speck actually falls under the prosciutto umbrella—a cut from the pig's leg that has been salt-cured, seasoned with spices like peppercorns, juniper berries, and rosemary and smoked before it hangs to dry for several months.
Heinrich's Speck is made from the pig shoulder. It is a mildly smoky product with a pleasantly sweet, spiced flavour and a texture and fat line comparable to that of Prosciutto. It is the only Speck in Italy that has been recognised as “Excellent” by Gambero Rosso.
Heinrich's Speck is delivered vacuum packed and will last for months unopened at room temperature. Once open wrap it in a clean cloth, keep it refrigerated and eat within 3 weeks.
How to use
Slice thinly and eat at room temperature or use it to flavour all kind of dishes
- Eat it like they do in Italian South Tyrol: thinly sliced with some horseradish relish, pickles and crusty bread. You will only miss the mountains!
- Or cut it in dices or batons and use it to make the perfect Pasta Carbonara (recipe will come soon) or to add to omelettes and quiches
- Or follow the recommendations of Di Palo's Guide to the Essential Foods of Italy and try it sliced thin into almost any kind of pasta, added on top of pizza, served with greens and shavings of cheese drizzled with a little olive oil or tossed in warm vegetable salads.
What about Heinrich
Best Speck of Italy
A few Kilometres before reaching San Pancrazio, a small town up in a valley near Bolzano, we turn right onto a small unpaved road and climb up along a steep path, surrounded by vineyards on one side and evergreen trees on the other. We pass a house and ask a man if he knows where Mr Poeder lives, he tells us to continue until the end of the road. We then follow all the way up the hill until we reach a house in typical alpine style.
Other products from Heinrich
Recipes with Speck
- Asparagus, Taleggio & Speck Pizzetta
- Broad Beans, Peas, Pecorino & Speck Salad
- Speck and dates