Cut two slices of rye bread (around 1 cm thick) and lightly toast them. Place a spoon of mayonnaise in a bowl, add a touch of mustard and stir.  Spread a spoon of this sauce onto both slices of bread.

Add shards of the mountain pasture cheese. Top with the slices of Speck Alto Adige PGI.

Garnish with a field mushroom cut into 3 or 4 mm thick slices and blanched for a minute in a pan, seasoned with salt and a drizzle of evo oil once cooked. Add the coarsely chopped parsley, for a finishing touch to the filling.

Speck Alto Adige PGI

It presents a typical flavour, intense, tasty yet not salty, with smoky, spice and aromatic herb notes.

The production area consists of the entire territory of the Autonomous Province of Bozen (South Tyrol), in the Alto Adige region.

Only speck that has been created in accordance with the traditional methods may bear the quality seal of approval Speck Alto Adige PGI. Speck Alto Adige PGI owes its supreme quality to the traditional principle “use a little salt, a little smoke and lots of fresh mountain air.”

The smoked ham production process in South Tyrol/Alto Adige combines two methods into one: the Mediterranean approach and the Northern European one. The unique feature of the Mediterranean method is the dehydration process, which uses salt and air-drying to pull the water out of the ham hock; the result is air-dried ham. The Northern method, on the other hand, utilizes techniques such as salting, seasoning and smoking to conserve the ham.

As a country that melds two different cultures, South Tyrol has created its own typical production process. It combines both ham production methods, i.e. smoking and air-drying and it thus reaps the benefits of both. It is this symbiosis that makes Speck from South Tyrol so unique and unmistakably authentic. All producers still safeguard their secret family recipes for smoked ham today and they are handed down from generation to generation.

The large and the small producers of Speck Alto Adige PGI share one unique trait: their artisanal skilfulness and their strict compliance with the provisions for traditional South Tyrolean smoked ham production.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.2020