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Meat from South Tyrol
Speck is a boned pork leg that is dry-salted with spices, cold-smoked at no more than 20 °C and then air-dried for at least 20 weeks until it has lost at least 35 % of its weight. A natural cover of moulds grows on it while it dries. The Italian and Austrian versions are separate EU protected names with slightly different rules.
| Pork hind legAt least 10.5 kg before boning; at least 5.2 kg boned and trimmed | The boned leg is called a baffa in Italian; delivered at 0–7 °C at the core[eu-speck-aa-2016] |
| Salt | Rubbed on dry; the finished speck holds at most 5 % sodium chloride[eu-speck-aa-2016] |
| Spices | Rubbed on dry with the salt. The Tiroler Speck blend must contain at least juniper, black pepper and garlic (2019 single document)[eu-speck-aa-2016][eu-tiroler-1997][eu-reg-2019-1027] |
| Nitrite and nitrate | Allowed up to set limits (sodium nitrite below 50 mg/kg and potassium nitrate below 150 mg/kg in Speck Alto Adige)[eu-speck-aa-2016] |
| Beech and ash wood | For the smoke (named in the Tiroler Speck file)[eu-tiroler-1997] |
Total time across the recorded steps: 4.6 months – 7.4 months
What changes: The pork leg is boned, opened out flat and trimmed
The leg is trimmed in the traditional way, with or without the rump. Salting must start within four days of the start of production. Output: trimmed, boned leg (baffa) of at least 5.2 kg.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Speck is a boned pork leg that is dry-salted with spices, cold-smoked at no more than 20 °C and then air-dried for at least 20 weeks until it has lost at least 35 % of its weight. A natural cover of moulds grows on it while it dries. The Italian and Austrian versions are separate EU protected names with slightly different rules. Made in 4 steps over 4.6 months – 7.4 months. The longest step, air-dry and age, takes 4.6–7.4 months (European Commission 2016) and runs at 10–16 °C (European Commission 2016). Salt is up to 5 % (European Commission 2016). Surface moulds, chiefly Eurotium rubrum and Penicillium solitum and Other Penicillium species do most of the fermenting.
| Main step | 4.6–7.4 monthsSet[eu-speck-aa-2016] | Air-dry and age |
|---|---|---|
| Temperature | 10–16 °CSet[eu-speck-aa-2016][eu-tiroler-1997] | Air-dry and age |
| Salt | up to 5 %Set[eu-speck-aa-2016][eu-tiroler-1997] | Dry-salt and spice |
Speck joins the north's smoking with the south's slow air-drying. Unlike Parma-style hams it is boned and opened out before salting, it is cold-smoked, and its minimum drying time is 20 to 32 weeks, set by the weight of the piece.
The specifications cap salt at 5 % and sodium nitrite at 50 mg/kg; Speck Alto Adige also caps lactic bacteria at 1 × 10^8 CFU/g. Some moulds typical of speck (Penicillium verrucosum, P. canescens, P. commune) are known as potentially mycotoxin-forming.
Hazards the sources name: Potentially mycotoxin-forming moulds among the typical flora (Penicillium verrucosum, P. canescens, P. commune).
Every number is labelled with how it is known. How this atlas is made
The Tiroler Speck file cites a price set for a pound of speck in Tyrol on 23 July 1573. Speck dell'Alto Adige was registered as an EU PGI by Commission Regulation (EC) No 1107/96 of 12 June 1996; Regulation (EC) No 1065/97 of 12 June 1997 added its German names, Südtiroler Markenspeck and Südtiroler Speck, and registered Tiroler Speck. The Speck Alto Adige specification was amended by Regulation (EU) 2017/119 of 13 January 2017 and the Tiroler Speck specification by Regulation (EU) 2019/1027 of 21 June 2019.
