Speck del Trentino
A famous and unique product, speck is one of those meats that we just can’t do without.
Produced in Trentino Alto Adige, it has been produced in the same way for centuries. Until the 18th century it was known by the German word “Bachen”, and only in modern times has it come to be known as “speck”.
San Lorenzo’s Trentino speck is produced, as tradition demands, only from legs of pork, in a four-stage process:
- the selection of the meat, essential in order to prepare a quality speck, with particular attention paid to the cut.
- Marinading of the meat in a dry marinade of salt, pepper, spices and flavourings. It is turned each day for 15 days. Each farmer has his own recipe which varies slightly from household to household, in the best Italian tradition.
- Curing on carefully selected sweet woods.
- Seasoning which can last from 3 to 6 months, in special curing rooms.
The speck will only be ready for consumption after all of these 4 stages are complete.
The territory: Trento and the surrounding area
A land of apples, charcuterie and fine wines, Trentino also offers spectacular natural landscapes. The most famous of these include the Dolomites, the Stelvio National Park, glaciers, the Adige and the historical dramas which accompany it.
It’s not just about Nature, though. There is also art: the fine buildings in Trento, Merano and Brunico, the little churches found in every village, the sanctuaries…
Trentino is a region to discover and explore, both in summer and in winter.
At the end of May 2008, Bolzano will be hosting the 10th edition of the SpeckFest, an event that combines local culture and folk music, accompanied by millions of slices of speck!
Have you tried San Lorenzo’s Trentino Speck ? What did you think? Tell us in the comments section!
