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.
Rustic BBQ Pizza
- 2 thick slices Speck Alto Adige PGI
- 1 pre-baked pizza crust I used Udi's Gluten-Free
- 1/4 cup BBQ sauce
- mozzarella cheese
- 1/2 cup cooked chicken diced
- 3-4 basil leaves. torn into pieces
Preheat oven according to directions for pizza crust.
Dice Speck Alto Adige PGI into small cubes. Heat meat over medium-high heat for 3-4 minutes.
Spread bbq sauce evenly over pizza crust.
Top with mozzarella cheese, chicken, basil, and Speck Alto Adige PGI.
Bake according to pizza crust directions.