Golfera’s Speck Alto Adige PGI is crafted following time-honored traditions of Northern Italy. Made from carefully selected pork thighs, it is seasoned with a delicate blend of aromatic herbs and lightly smoked over beechwood. A slow aging process of at least 21 weeks ensures its distinctive balance of mild smokiness, savory depth, and refined aroma. The result is a tender, flavorful ham that embodies the essence of the Alpine region.
• Standard Weight: Approx. 4.4 lbs.
• Packaging: Vacuum packed
Thinly sliced on a charcuterie board, paired with crusty bread and mountain cheeses, or added to pasta, risotto, and rustic sandwiches for a touch of Alpine flavor.
• Cheeses: Fontina, Asiago, or Taleggio
• Wines: Pinot Grigio, Lagrein, or Chianti Classico
Rooted in the Alpine traditions of Northern Italy, this PGI-certified specialty represents a perfect fusion of Mediterranean curing and Northern European smoking techniques. Golfera honors this heritage by seasoning carefully selected pork thighs with aromatic herbs and lightly smoking them over beechwood. A slow aging process of at least 21 weeks follows, creating a tender ham that embodies the true essence of the mountains.
A lightly smoked, dry-cured ham from Northern Italy protected by PGI certification for authenticity.
PGI stands for Protected Geographical Indication, a certification granted by the European Union
to guarantee that a product is made according to traditional methods and originates from a specific
region, such as our Speck Alto Adige PGI.
It is incredibly versatile. It is best enjoyed thinly sliced on a charcuterie board alongside crusty bread. However, it also adds a touch of Alpine flavor when cooked into dishes like pasta, risotto, or layered into rustic sandwiches.
The savory, smoky notes of the Speck pair beautifully with mountain-style or semi-soft cheeses. We recommend Fontina, Asiago, or Taleggio for a perfect combination.
To complement the herbal and smoky profile, choose wines with good structure or acidity. Pinot Grigio offers a crisp contrast, while reds like Lagrein (native to the same region) or Chianti Classico enhance the savory depth of the meat.
