HISTORY AND TERRITORY
Speck Asiago® has a unique flavor, just like the history that has brought it to us.
Traditionally in the Veneto region the art of preserving pork meat dates back to the Roman conquest. The breathtaking mountain areas, with their cold temperatures and uncontaminated nature, were chosen for the breeding, processing and preservation of meat. It is not by chance that right from these magical territories, there was a flourishing traffic of delicacies towards the markets of Rome.
Tradition and taste unchanged over time.
This excellence traveled from century to century, arriving in 1965, the year in which the Salumificio Asiago was founded. There, the founding father and then his son carried on the natural techniques of processing, preservation and smoking, keeping faith with the ancient traditions.
Since then until today, the Asiago plateau has been a perfect place for the production of Speck Asiago®, thanks to its altitude of 1,000 meters above sea level and the meeting of two air currents, the milder air coming from the Adriatic Sea and the purest air from the Dolomites. A combination of uniqueness that gives an unmistakable taste to this excellence of Italian cuisine.
THE TRADITIONAL METHOD
It all begins at the Salumificio Asiago where the meats are selected, prepared, smoked and seasoned in comply with the dictates of the ancient tradition. Its unique flavor is the result of a long process performed by expert hands, which requires a careful selection for unique spices and the smoking process carried out with natural woods, all wrapped up in the fresh breezes of the Asiago plateau blowing for 22 weeks. The production process is regulated by the “Eight Golden Rules”, a detailed protocol that defines methods and procedures to keep Speck Asiago® flavor unchanged over time.
1
Selection and quality check on the raw material: we assess the weight, the relationship between fat and lean parts and the PH of the meat.
5
Mould layering: the meat needs the formation of mold as a natural barrier to keep the surface soft and allow uniform curing of the internal parts. At the end of the seasoning the mould is removed.
2
Salting and seasoning with spices: this is a fundamental step which is carried out for three weeks, in total respect for the ancient tradition, without using industrial methods.
6
Strict controls: we carry out constant quality checks to evaluate seasoning, aroma, salting, balance between fat and lean parts, and flavor.
3
Smoking with wood: we carefully choose wood coming from the plateau with little resin, and we smoke at a controlled temperature interspersed with ventilation by pure Asiago air.
7
Marking: only the pieces that pass the inspections become Speck Asiago ®.
4
Maturing: to achieve its unique flavor the meat has to undergo a maturing process for 22 weeks, in well-aired rooms with the natural air of the plateau, at a controlled temperature of no more than 15° and with humidity levels of 60/75%.
8
Respect for production methods: our production is completely local because the meat is entirely processed in Asiago®. No industrial method is involved and we make sure to follow a specific production process following the method of the past to maintain an impeccable quality.
THE SPICES
Each slice of Speck Asiago encompasses the essences of the plateau. Our senses are rekindled by its dainty taste. The secret of this delicate flavor? A combination of spices used during salting and seasoning. This is how the slices of meat, massaged for three weeks with a brine, are delicately wrapped in the natural flavor of this secret mixture.
Try closing your eyes and tasting this soft treat: the scent of the woods and mountain air; the sound of nature; the softness of meadow grass. Speck Asiago ® takes you where taste is at its purest, most genuine and authentic form.