We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Food

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Is Speck?

Mary McMahon
By
Updated: May 21, 2024
Views: 126,379
References
Share

Speck is a cured meat native to the Tyrol, a region which spans part of Northern Italy and Southern Austria. This meat enjoys a protected designation of origin (PDO) in the European Union, which means that only meats which have been processed in a specific area of the Tyrol and in accordance with traditional practices may be labeled as “speck.” This designation is designed to protect historic and regional foods by celebrating traditional foods and preparation methods and providing consumers with labeling regulation which assures them that the products they are buying are prepared in specific ways.

In Germany, “speck” is often used synonymously with “lard,” which can raise some confusion. Traditional speck is a meat similar to bacon, prosciutto, or pancetta, with a distinct flavor and preparation method which is separate from these traditional meats. This meat is often served as an appetizer, traditionally included on hospitality plates, and it can also be used in cooked dishes.

To prepare speck, cooks start with a boned ham leg. The meat is rubbed in a mixture of salt and spices such as laurel, juniper, and pepper and allowed to cure before being cold smoked with beech, juniper or ash wood over a period of several days. After this, the meat is air dried for several months. This method blends the traditions of salting followed by air drying and smoking; many other foods from this region of the world also blend cooking techniques native to the Mediterranean and more Northern areas of Europe.

Like other cured meats, speck is not cooked, but the curing process renders it safe to eat raw. The meat usually has a deep red to ruby color, with the fat being bright white. Traditionally, high quality speck includes about a half and half mix of fat and lean meats, with rich marbling, but modern producers sometimes lean more towards lean meats to satisfy consumer concerns about fat. In fact, the fat is an integral part of the experience, contributing to the rich mouthfeel and complex flavor, and consumers who are normally wary of fatty meats may want to give traditional speck a try. Consumers should also be aware that the rind of the meat classically develops mold during the curing process, but it can be scraped off, and the meat underneath is perfectly safe

The production of speck appears to date to at least the 1200s, when written records about this traditional meat first began to appear. This meat is part of a larger family of traditional Italian meats known as salumi. Outside of Europe, speck can be obtained from Italian grocery stores and European importers, especially if they carry a large selection of cured meats.

Share
DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By SilentBlue — On Mar 05, 2011

@Tufenkian925

Actually, the Mediterranean is home to many who are lactose intolerant and were more dependent upon the dietary benefits of olives rather than dairy. It is more common among Celtic and Germanic populations to be dependent on dairy and meats of cows. Cow gods were quite common throughout the Mediterranean, but as olive cultivation grew, the Mediterraneans grew to be less dependent on the cow than the more Northern populations of Europe.

By BioNerd — On Mar 03, 2011

Many of the meats of Western Europe are particularly delicious and in high demand. Fine Italian and German meats are the result of refined processes of preparing and smoking meats of various kinds.

By Tufenkian925 — On Feb 28, 2011

European fascination with fine meat and milk is echoed in the practices of the Mediterranean and Northwestern Europe. From the beginning of the history of the Indo-European peoples, the cow has been a central figure in the culture and in the livelihood of the peoples who still speak Indo-European language and share a common genetic and cultural heritage.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
Share
https://www.delightedcooking.com/what-is-speck.htm
Copy this link
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.