- Glossary
- Tyrolean speck - Alpine cured meat
Tyrolean speck - Alpine cured meat
Tyrolean speck is a traditional smoked and dried meat product from the Tyrol region in Austria and northern Italy. It is made from pork leg or belly, first cured with a mixture of salt, pepper, juniper, and other spices. It is then cold-smoked over beechwood and dried in mountain air for several months. The result is dark red meat with a characteristic spicy and lightly smoky flavor. Tyrolean speck is traditionally sliced thinly and served as part of a Tyrolean snack with bread, cheese, and horseradish.
- Tyrolean speck originates from the Tyrol region in Austria and northern Italy and has Protected Geographical Indication status.
- It is produced by curing pork, cold-smoking over beechwood, and drying in mountain air.
- It has a characteristic dark red color and spicy smoky flavor with notes of juniper.
- Traditionally served sliced thinly with bread, cheese, and horseradish as a Tyrolean snack.
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