Cutting is the first step in enjoying Speck Alto Adige PGI.
There are two ways to do this: Many prefer to cut Speck Alto Adige PGI smoked ham into paper-thin slices with a machine, whilst other prefer to cut the traditional way with a knife.
A cutting machine is needed for the first method, whilst the second method requires a sharp knife with a smooth blade, a wooden cutting board and a bit of strength and finesse.
This is how its done:
First cut a 3 cm thick piece of the ham or speck piece and remove the pork rind from the piece of smoked ham. Those who prefer a more mild taste can remove the spicy crust as well - if it stays on the speck will taste spicier and more intense.
As far as possible, try to cut perpendicular to the grain. This will ensure optimal enjoyment because the meat will remain soft yet firm to bite.
VARIANT: If you are cutting the speck to be used as an ingredient for Speck-flavoured dumplings, then traditionally the speck is cut into small cubes.