Gorgonzola & Speck Pizza: Gorgonzola, Speck (Alto Adige PGI), balsamic vinegar and mozzarella
Bismark Pizza: Tomato, Speck (Alto Adige PGI), fresh egg and mozzarella
Pizzas available from 20th of November 2013
Speck Alto Adige PGI
Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status.
The first documents containing the word "speck" date back to the 18th century, although it already appears in the butcher regulations and in the accounting records of the Tyrolean princes in the year 1200 under different names and definitions.
Initially, speck was produced in order to preserve the meat for a long time. It was a method that allowed families to have access throughout the year to the meat of the pigs butchered around Yuletide. Most importantly, speck was the only opportunity the poorer echelons of society had of eating meat and of acquiring lipids. Over time it became one of the main courses for feasts and banquets. Today it is still the star of the South Tyrolean “snack” served together with bread and wine.
Speck is a product typical of South Tyrol and originates from the merging of two different meat conservation methods: curing, typical of the cured ham of the Mediterranean area, and smoking, typical of Northern Europe. As a location at the crossways between northern and southern Europe, and thanks to its unique climate, South Tyrol has blended the two methods to produce speck according to the rule of "a little salt, a little smoke and a lot of fresh air", consisting in light curing and in the alternation between smoke and fresh air.
Initially, speck was produced only by individual farmer families. Later on, its production was taken up by the workshops of local butchers and in the 60’s it became an industrial product.