Speck Ham Tater Tots are a delicious all natural homemade alternative to store bought frozen boring tater tots. Cured with salt and typically aged between one and two years this Italian delicacy wants to be sliced paper-thin and eaten on its own.

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There are other types of.

Speck ham. Speck is a type of cured lightly smoked ham. Once browned add 4 oz cream and let it thicken. Recipe in the description and at wwwcookwithmeatLike us on Facebook.

This unique Italian ham has a distinct flavor as a result of the combination of traditional Northern European smoking methods and the outdoor curing techniques of the Mediterranean. The unique taste of Speck Alto Adige PGI is thanks in no small part to its production in South TyrolAlto Adige. One of the most coveted and prized delicacies in Italy Speck comes from the Suditrol a region also known as South Tyrol in the Alto Adige province.

To make them alternate slices of speck and pieces of peeled apple on a skewer. Speck Alto Adige PGI Moser Speck and Premium Nummer 1 Speck For some time now they have also been producing a limited quantity of Speck Alto Adige from Parma ham pork thighs. Roast them in a saucepan with a drizzle of oil.

Italian Definition of Speck In the Tyrol a region that spans part of Northern Italy and Southern Austria speck doesnt mean lard but rather a very special salt-and-cold-smoke-cured ham that is a fusion of the much sharper smoked meats of middle Europe and the sensuous salt-cured air-dried prosciutti of northern Italy. HOW IS SPECK MADE. Tiroler Speck PGI Ham is a classic of Tyrolean culture.

Moser produce three lines of speck. A specialty of Italys far northern SüdtirolAlto Adige region which has considerable German and Austrian influence speck is a type of cured ham thats basically a lightly smoked version of the more-familiar prosciutto. Even nature plays a role with the unique climate plenty of sun and clean air.

Speck the lightly smoked cured ham is one of the most celebrated foods in South Tyrol or Alto Adige a region in northern Italy that borders Switzerland and Austria. Its typically made in South Tyrol a province in northeast Italy known for its snow-capped Dolomite mountains and strong German-Austrian influence. The longer the meat is aged the drier darker and more.

Although a close cousin to prosciutto crudo speck is worthy of its own distinction when it comes to cured hams. Made with Speck Alto Adige PGI ham Parmesan cheese and Italian herbs. Speck is a skin-on deboned and butterflied ham that is cured cold-smoked dried and matured in a humidity and temperature-controlled environment.

Its a marriage between Northern European and Mediterranean food traditions more flavorful and intense than Prosciutto but much lighter than the smokier hams of north Italy. Separately fry chopped escarole with chopped carrot celery and onion. Please consume or freeze our pasta and sauces within 2 days of delivery.

To finish we dress our mezzelune in an aromatic rosemary butter as well as a final scattering of formaggio. After the curing and once the flavors have been absorbed into the meat the smoking process starts a process that lasts for a few weeks after which the ham is aged for about 5 months.

For its here that Alpine landscapes and Mediterranean culture meet to form a unique blend. These are larger than the standard size and the minimum curing period at 8 months is correspondingly longer.

Made from the hind quarters of the pig Speck is deboned then cured with salt and spices including juniper berries which give it a distinct flavor and aroma. It has been made by hand for centuries using traditional recipes and methods. Speck known and formally recognised in Italy as Speck Alto Adige PGI is a dry-cured and ever-so-slightly smoked ham typical of South Tyrol in the north.