Speck Alto Adige / Südtiroler Markenspeck / Südtiroler Speck (Alto Adige ham): Difference between revisions

Latest revision as of 16:01, 19 January 2017

IGP Speck Alto Adige / Südtiroler Markenspeck / Südtiroler Speck is ham produced from the boned haunch of a pig, moderately salted and seasoned, cold-smoked in appropriate facilities at a maximum temperature of 20°C and adequately stored. It has specific organileptic characteristics, complying with local practices and custom.

Geographical area: The pig haunches are prepared and processed exclusively in undertakings located in the autonomous province of Bolzano-Alto Adige in Italy

Evidence of origin: Speck Alto Adige is noted by virtue of its association with the areas where it has been traditionally produced. In particular, the livestock industry in the production area has concentrated on milk production and its byproducts have been used as pigfeed. Over time, a specialized work force developed that was able to maintain the traditional production methods.

References to the name in question have been found recently in the bilateral agreements concluded by Italy with Spain and Austria on the protection of indications of provenance, designations of origin and other geographical indications, reserved for products originating in Italy.

Acquisition: Speck dell'Alto Adige must be: trimmed using traditional methods with or without the rump; salted and seasoned dry; smoked and stored at a temperature not exceeding 20°C; matured at an ambient temperature of between 10 and 15° C in a humidity range of 60-75%.

Link: the undisputed link with the traditional production area lies in the technical capabilities of a work force that has achieved over time the necessary mastery of the processes involved in producing the product as long-standing tradition demands. It should also be pointed out that the particular micro-climate of the Alto Adige allows the product to mature naturally.

Reference: The European Commission

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