The Alps in a slice: lightly smoked, spiced and dried in mountain air.
Where it comes from
Speck comes from South Tyrol, the German-speaking Alpine province in the far north of Italy. Its history sits between two worlds: the Italian art of curing ham and the northern habit of smoking it.
The boned legs are rubbed with salt and spices such as juniper, bay, pepper and garlic. They are then cold-smoked for short periods over mild woods and hung to dry in fresh mountain air, for at least 22 weeks. Speck Alto Adige has been a protected geographical indication (PGI) since 1996.
How it tastes
Firmer and darker than Parma, with a gentle smoky aroma, notes of juniper and spice, and a savoury, lingering finish. The smoke is a seasoning, not a fire.
How to buy and serve it
- Buy it in a piece or in thin slices, with the rind and fat on.
- Locals often cut it into thin strips or small cubes, rather than paper-thin slices.
- Serve it cool rather than cold, on a wooden board.
- Wrap a piece in a cloth or paper and keep it in the fridge for weeks.
The pairing
Pour a white from South Tyrol, such as Pinot Bianco or Gewürztraminer, or a local red like Lagrein. The whites are fresh and aromatic; Lagrein has dark fruit and soft tannin that love the smoke.
- Peppery white: a Grüner Veltliner from Austria, just over the mountains.
- Rich white: Domaine Weinbach Pinot Gris (about €28). Smoky and ripe, a natural echo.
- Close to home: a Luxembourg Pinot Gris or Riesling.
Also try it with
- Dark rye bread and butter.
- Pickled gherkins and horseradish.
- Canederli, the bread dumplings of the Alps.
- Diced into a cream sauce for pasta.
More charcuterie → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.