Speck

Tastes of times gone by to discover every day.

Mendelspeck’s specialities, and especially its Speck, maintain intact over time this tradition handed down from generation to generation in the Larcher family: the flavours are those of times gone by, but technology is typical of a company looking to the future; and this is one of the many secrets that ensures the unique character of a history which began many, many years ago – although there is still much which can be done in the future to promote this healthy and prosperous reality with maximum commitment.

As healthy as its products, such as Speck – the tastiest secret of Mendelspeck which you can discover every day at table.

Do you know how to recognise true Speck?

As for everything achieving the heights of perfection and success, even Speck is often “imitated”, perhaps discretely but nevertheless without ever achieving our flavour and aroma: only a Speck of noble origins such as Mendelspeck has these unique and distinctive characteristics! How can you recognise a true Speck? Just a few details and everyone can become a true “Speck connoisseur”.

First of all, the rind should not completely cover the “cut” you buy; even the fatty portion must be present to a “standardised” extent. Salting itself must be rather mild to avoid altering the delicate, aromatic flavours of the Speck; and compactness? You should know that softer “cuts” have been seasoned for less time…

Lastly, check the integrity and the best-by date on vacuum-packed products.

And keeping Speck? Remove the Speck from the package two hours before serving it, so that it is aired and gains better consistency: if you wish to keep the Speck to serve it later, wrap it in a cloth and store in cool, well-aired and not too humid place.

Did you know that even Speck has its own P.G.I.  label ?

Mendelspeck products include a Speck with a rather mysterious code name: P.G.I. What exactly does this code stand for? It roughly translates as “Protected Geographical Indication” – to all intents and purposes identifying the Speck produced by the Alto Adige consortium: a slightly smoked cured ham seasoned for at least 22 weeks.

Compared with the famous, strongly smoked cured hams of Northern Europe, our Speck has a mild and delicate flavour, closer to the “sweetness” of savoury Mediterranean curd hams.

P.G.I. Speck combines these two different “taste philosophies” with equilibrium and supreme skill, creating a new and incomparable flavour widely appreciated by both these different cultures.

Our special processing absolutely excludes every industrial method (such as syringing, churning), involves at least twenty-two weeks of seasoning, delicate smoking at a temperature which never exceeds 20 °C and salt content of less than 5%. This is in full respect of European CE N.510/2006 standards, clause 10: simply check the label to find the mark with the characteristic “stomacher”, wording in Italian and German – “Speck Alto Adige P.G.I.” – and the “Südtirol” symbol.

Traditional flavours yet modern

nutritional values.Did you know that Speck is a highly nutritional product, with few calories and particularly rich in proteins? It is therefore an ideal alternative to meat, eggs and cheese, precisely because it is a complete and nutritional product.