Golfera Speck Precut, WS 10x 3oz

Golfera Speck Pre-Sliced, WS 10x 3oz

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Elevate your appetizers with the smoky, alpine elegance of Golfera Speck. This 3 oz package offers premium, pre-sliced cuts of a true Italian masterpiece. Unlike standard prosciutto, Speck is a unique dry-cured ham that bridges the gap between the Mediterranean and the Alps, combining the traditions of salt-curing with the northern art of smoking.

Authentic Craftsmanship

Each slice is sourced from high-quality pork legs, rubbed with a secret blend of Mediterranean herbs—including laurel, juniper, and rosemary—and then gently cold-smoked over beechwood. The result is a savory, deeply aromatic profile with a signature "forest" scent that is both rustic and refined.

Perfect Pairings

• Cheese: Excellent with alpine cheeses like Gruyère or Fontina.
• Fruit: Wrap around sweet slices of melon or dark rye bread.
• Cooking: Crisp it up in a pan to garnish a creamy risotto or carbonara.

Naturally gluten-free and expertly aged, it's an essential addition to any gourmet spread.

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A quintessential dish from the South Tyrol (Alto Adige) region is Canederli allo Speck(also known as Speckknödel ). These are hearty bread dumplings that originated as a way to use up stale bread, but have since become a beloved mountain comfort food.

Canederli allo Speck (South Tyrolean Bread Dumplings)

Yields: Approx. 8–10 dumplings | Prep time: 20 mins (plus soaking) | Cook time: 15 mins

Ingredients

• 3 oz Golfera Speck, finely diced
• 250g (approx. 9 oz) stale white bread, cut into 1/2-inch cubes
• 2 eggs, lightly beaten
• 1/2 cup whole milk(lukewarm)
• 1 small onion, finely minced
• 1 tbsp butter
• 2 tbsp all-purpose flour(plus extra for dusting)
• 1 tbsp fresh parsley or chives, chopped
• Pinch of nutmeg, salt, and pepper
• Beef or vegetable broth(for serving)

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Instructions

1. Soak the Bread: Place the bread cubes in a large bowl. Pour the lukewarm milk and beaten eggs over the bread. Mix gently and let it sit for about 30 minutes until the liquid is absorbed.
2. Sauté the Aromatics: In a small pan, melt the butter and sauté the onion and Golfera Speck until the onion is translucent and the speck is fragrant. Let it cool slightly.
3. Form the Dough: Add the speck mixture, parsley, nutmeg, salt, pepper, and flour to the soaked bread. Mix by hand until a sticky dough forms. Let it rest for 15 minutes.
4. Shape the Dumplings: With wet hands, roll the mixture into balls (roughly the size of a golf ball). Lightly roll them in a tiny bit of flour to help them hold their shape.
5. Simmer: Bring a large pot of broth (or salted water) to a gentle simmer. Drop the dumplings in and cook for 15 minutes. They are ready when they float to the surface.
6. Serve: Serve 2 or 3 dumplings in a shallow bowl of hot broth, or drain them and toss with melted brown butter and sage.

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Pro Tip: For an extra layer of flavor, top with a generous dusting of grated Parmigiano Reggiano or Aged Stelvio cheese.

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Pairing wine and cheese with Golfera Speck is all about balancing its distinctive smokiness and savory salt profile. Since Speck hails from the South Tyrol (Alto Adige) region of Italy, the most successful pairings often follow the "what grows together, goes together" rule.

1. The Cheese Selection

• Aged Gruyère or Comté: These nutty, medium-firm Alpine cheeses are the classic companions for Speck. Their richness stands up to the smoke without getting lost.
• Puzzone di Moena or Fontina: For a more traditional Italian experience, these "stinky" but buttery washed-rind cheeses from the Alps harmonize with the herbal rub of the Speck.
• Asiago (Mezzano): A middle-aged Asiago offers a sweet, lactic contrast to the salty cure of the ham.

2. The Wine Pairing

• The Red Choice (Schiava / Vernatsch): This is the ultimate "tavern wine" of the South Tyrol. It is light-bodied, low in tannin, and features bright strawberry and cherry notes with a hint of bitter almond that cleanses the palate after a smoky bite of Speck.
• The White Choice (Gewürztraminer): Specifically one from the town of Tramin. Its bold, floral aromatics (lychee and rose) and slight spiciness are legendary for their ability to handle smoked meats.
• The Bubbles (Prosecco or Trento DOC): The high acidity and effervescence of a dry sparkling wine act as a "scrubber" for the fat and salt, making each bite feel fresh.

3. The Accompaniments

To round out your board, add these elements to bridge the flavors:

• Dark Rye Bread or Schüttelbrot: The earthy grain matches the rustic nature of the Speck.
• Cornichons or Pickled Onions: The vinegar zip is essential for cutting through the richness.
• Fresh Apple Slices: A crisp, tart apple (like a Granny Smith or Pink Lady) provides a juicy contrast to the dry-cured texture.