Merkki: Cav. Umberto Boschi

Speck is made exclusively with the best and leanest legs of pork (during the smoking process that fat content would not only tend to become too strong, but also turn rancid), from recognized and monitored breeders
The key to its exquisite taste and quality is the well regulated production method which is based, as much today as in the past, on the raw material used. The so called creative phase is the salting, and seasoning of the meat with juniper, laurel and rosemary. The dry curing process is never longer than three weeks but varies in intensity according to the manufacturer. It is then ready to be smoked. A gentle alternation between smoking and drying, ensuring that the temperature never exceeds 20°C, represent the distinctive characteristics of Speck production. And lastly an additional maturing phase in a temperature and humidity controlled environment for a period that rarely exceeds 6 months, which enhances the typical aroma and flavor of Speck. During the maturing phase a thin layer of mold forms on the surface conferring a distinctive aroma to the product (reminiscent of nuts and porcini mushrooms, it is said!). The resulting flavor is simply unique. And that is why Speck produced in compliance with this manufacturing procedure boasts an PGI certificate (Protected Geographic Indicaton), providing the consumer with the certainty of a product which is not only representative of an entire mountain community but which can, above all, be considered the backbone of Tyrol cuisine.
Recept: Pizza with buffalo mozzarella, scallions and Tyrolean speck.
Ingredients: buffalo mozzarella, scallions, Tyrolean speck.
Articolo tratto da: Anne to London

Ingredients: buffalo mozzarella, scallions, Tyrolean speck.

Dough:

- 2 kg of flour for pizza “Spadoni”
- 2 kg flour Manitoba “Spadoni”
- 25 g yeast (cube)
- 3.5 liters of water
- 1 tablespoon of sugar
- Extra virgin olive oil
- salt

Begin 3 days in advance with the pizza flour, 2.5 liters of water and 1/2 cube of yeast. Knead the ingredients well to make a soft dough. Now add half of the sugar and let the dough rest for 24 hours. The next day, add 1 kg Manitoba flour and the remaining water and sugar.

On the third day, add the last kg of Manitoba flour and the remaining yeast, dissolved in a glass of water and the salt dissolved in half a glass of water. Knead the dough well and let it rest for at least another hour.
Form balls of dough of 200/250 g each.
Cover and let rest for 3 hours.
If you have a professional oven, set a temperature of 340°C and bake the pizza in it.
If you have a normal oven, set the maximum temperature. Spread the dough and garnish the pizza with your favorite toppings and bake them for about 20 minutes.