The Speck by Schmid has obtained the prestigious quality seal “Speck Alto Adige PGI” (Protected Geographical Indication) which is only granted to those products meeting the most stringent standards defined by the Consortium. That includes, for example, using only pork legs: Schmid only chooses the meatiest, leanest ones that are perfectly butchered.

Before the important smoking process, the speck meat is hand-coated with salt and Schmid’s secret spice mix and then salt-cured for three weeks. Then the time comes to smoke the meat, exclusively with beech wood. During this process the speck obtains its typical colour and unmistakable delicate and full-bodied flavour.

Lastly, the speck ham undergoes a cold-curing process for roughly five months during which it reaches its optimum firmness, while the aromas of the spices, the smoke and the meat mix together harmoniously.

To get the best out of Schmid’s inner part of speck, slice it thinly against the grain and you’ll obtain the best texture. Use it as a sandwich filling or cut it into dices or strips to prepare many traditional or experimental recipes.
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It goes perfectly with:

• Cheese
• Spätzle and cream
• Fried eggs