Speck Alto Adige IGP & Asiago DOP

Tradition is an inherent part of the creation of authentic Asiago DOP cheese and Speck Alto Adige IGP. The distinct taste of these products is the result of a disciplined, detail oriented, and time honored production method that creates the defining taste of Speck Alto Adige IGP and Asiago DOP.

Tradition

Each Asiago producer must comply with the strict regulations created by the Consorzio to ensure that every wheel of cheese is worthy of the Asiago DOP label. Beginning with the cows, milk used for Asiago cheese is selected from dairy herds with a strict feeding regiment. Once the cows are selected, the cheese makers also inspect the quality of the milk.

After the milk has been collected, bovine enzymes are added to stimulate coagulation, usually at a temperature of 104° degrees. As the cheese reaches a thicker consistency the curd is cut and placed in a mold for forming. Next, the curd is worked with repeated cutting, salting and turning. This is an important process in the formation of the cheese that gives Asiago DOP its distinct taste.

The curd is then placed in the mould again and pressed for compacting. Shortly after this the presalting operation begins, usually occurring at a temperature of 55-60 degrees for a period of 36-96 hours. Lastly the cheese enters the aging process. During this time the cheese is stored at 55 degrees and 80-85% humidity. Depending on the desired sharpness of the cheese, this period can last anywhere from 20 days to a year.

Preperation

In order to create the distinct flavor of Speck Alto Adige IGP each ham must undergo an eight-step process over a twenty-two week period. To begin the process the ham is selected based on a strict fat/lean ratio, weight, temperature, and meat PH control criteria. Once the thighs have been selected a seal is impressed on the rind stating the production start date.

Following the selection of the meat, the thighs are prepared by hand and dry-corned for roughly three weeks. The thighs are turned several times during the three-week process to make sure that the brine is evenly absorbed. This is the only step in which the producer may choose to add their own flavor to the ham, giving them a distinct taste and aroma from other Speck Alto Adige producers. At the end of the three-week process, smoking and drying begins. Smoking and drying of the ham must be precisely followed using prime wood at cool temperatures (68°) to ensure that the distinct taste is present in the ham.

Aging

The aging process begins the fifth step of the ham's journey. The length of this process usually lasts around 22 weeks but is ultimately determined by the final leg weight. At the end of this process a thin layer of mould accumulates on the outside of the ham. Speck Alto Adige IGP is the only ham that uses mould in the production process. The mould prevents the crust from becoming too hard and guarantees the uniformity of the inner seasoning and smoking.

Once the ham has been given significant time to age the mould is removed and the hams are inspected to ensure the ham is worthy of the Speck Alto Adige IGP seal. Finally, the legs are branded several times, a minimum of 4, on the rind with the Sudtirol logo guaranteeing the traditional production process and thorough inspection the ham has undergone.