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Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, an historical region that since 1918 partially lies in Italy. Its origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking. The first historical mention of ''Tyrolean Speck'' was in the early 13th century when some of the current production techniques were already in use. ''Südtiroler Speck'' ((イタリア語:Speck Alto Adige)) is now a protected geographic designation with PGI status.〔http://www.speck.it/168d170.html〕 ==Curing== Like prosciutto and other hams and most German Speck, Tyrolean speck is made from the hind leg of the pig. It is deboned before curing. A leg of pork is deboned and divided into large sections called "baffe", and then cured in salt and one of various spice combinations, which may include garlic, bay leaves, juniper berries, nutmeg, and other spices, and then rested for a period of several weeks. After this, the smoking process begins. Tyrolean Speck is cold-smoked slowly and intermittently for two or three hours a day for a period of roughly a week using woods such as beech at temperatures that never exceed 20°C (68°F). It is then matured for five months. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tyrolean Speck」の詳細全文を読む スポンサード リンク
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