Traditional South Tyrolean speck & the way how it is produced

Speck is a type of cured, lightly smoked ham. Every family has their own special recipe for making it, and this recipe is passed down from generation to generation. But an unprocessed pork leg has a long way to go before tasting like the speck you know and love:
1.) The pork leg is rubbed with various herbs and spices, which gives the finished speck its unique flavour. The basic ingredients are salt and pepper and, depending on the recipe, juniper, rosemary, marjoram, bay leaf, garlic, coriander or caraway. The secret lies in the spice mixture. The pork is cured in a cool room for up to three weeks before smoking. During this time, the pork is turned over to allow the seasonings to absorb into the meat.
2.) The speck is then smoked, which is crucial for the taste. Low-resin wood is used and then it is air-dried with plenty of fresh mountain air.
3.) After smoking, the speck needs to rest and mature, ideally in a cellar (better yet, in the cellar of a South Tyrolean farmer), where there is a constant cool temperature and optimal humidity.
The average maturing time is 22 weeks. During which, the speck loses a third of its original weight and forms a natural layer of mould, which is cleaned off after maturing and is a sign of high quality.
Bacon and a good glass of wine simply belong to a traditional farmer's mardende. Let yourself be enchanted by the good taste.

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