In the northeastern part of Italy lies the Tyrolean region – a region where the Mediterranean meets the Alpine. It is a place where the people enjoy 300 days of sunshine per year as well as their specialty ham called speck. Speck is lightly smoked and cured in the fresh mountain air; in keeping with ancient farmers’ traditions. Speck is similar to bacon, prosciutto, and pancetta.
I recently was sent some Speck Alto Adige PGI to try.
This cured meat has a nice smoky flavor. There are a couple of ways that you can cut the meat – by thinly slicing it or by dicing it. I began experimenting with Speck Alto Adige PGI by first cutting it into thin ribbons.
I thought that a fine Italian meat deserved to be used in a traditional Italian dish – pizza. Pizza might be a traditional Italian dish, but I had to put my spin on it. Since I am in the South where we love our barbecue, I combined the two together into one tasty dish.
Rustic BBQ Pizza with Ribbons of Speck Alto Adige PGI – before being baked (above) and ready to eat (below).
Another way of cutting the meat is to cut thick slices and then to dice it further into small pieces.
I liked pan frying it over medium-high heat because it seemed to further develop the smoky flavors.
I used the diced meat in an omelet that I topped with shaved Parmesan cheese.
I made another BBQ pizza, this time using diced Speck Alto Adige PGI. This ended up being my preferred way to use this specialty meat.