Speck's Perfect Cheesy Pair: A Guide To Flavorful Combinations

Speck is a thinly sliced ham product, similar to prosciutto. It is dry-cured, smoked, and spiced with black pepper, juniper, and thyme. It is typically served as is, making it a perfect addition to a charcuterie board. But what cheese goes well with speck? A good option is Asiago, a sweet and nutty cheese that complements Speck's lightly smoked taste. For a bolder pairing, try Taleggio, a semi-soft, washed-rind Italian cheese with a strong aroma and a rich, pungent flavour. If you're looking for a wine to go with your Speck and cheese, a crisp, floral Gewürztraminer from Alto Adige is a traditional and reliable choice.

Speck and Asiago

Speck is produced in Alto Adige, the northernmost province of Italy, where the unique combination of Alpine and Mediterranean climates influences its flavour and history. It is aged for about nine months, and the whole-muscle cut is repeatedly smoked over beechwood fires and rubbed with sea salt. The ham is then coated with a mix of juniper, pepper, and other spices, creating a distinctive crust.

Asiago is a versatile cow's milk cheese that can be either soft or hard, depending on its age. It has a sweet, nutty flavour that pairs well with the smokiness of speck. When young, it is creamy and mild, becoming more sharp and pungent as it ages.

When creating a charcuterie board, it is important to consider the different flavour profiles of the meats and cheeses. Speck and Asiago are a great starting point, offering a balance of sweet and savoury, smoky and nutty. You could also add other meats such as prosciutto, coppa, or porchetta, and additional cheeses like provolone or gorgonzola to create a well-rounded and delicious spread.

Speck and wine

Speck is a thinly sliced ham product, similar to prosciutto. It is dry-cured, smoked, and spiced with black pepper, juniper, and thyme. The most traditional wine pairing for Speck Alto Adige PGI is a crisp, floral Gewürztraminer from the village of Tramin, located in Alto Adige. Gewürztraminer loves smoked food and ranges from off-dry to dry, sometimes with a spritz.

For a more daring pairing, try a dark red frizzante Lambrusco. Deep, bittersweet notes of berry pair well with the smokiness of speck, while the bubbles refresh the palate between bites. Wines from Alto Adige, the region where Speck is produced, also make for a good pairing. For example, Alto Adige Kerner, a sleek and spicy white wine with aromas of tangerine, melon, and passion fruit, pairs well with Recla speck, which has an aromatic, herbaceous, smoky flavor. Senfter’s Bauernspeck, which has flavours of butter and walnuts, can be paired with Sylvaner, a white that is robust in both body and acidity, with notes of fresh herbs and hay, apples, peaches, and mint.

Prosecco, a fruity wine with flavours of green apple, honeydew melon, pear, and honeysuckle, is another good pairing with Speck Alto Adige PGI. Its fruity flavours complement the natural sweetness of the speck and contrast with its saltiness.

Speck and Taleggio

Taleggio, on the other hand, is a semi-soft, washed rind Italian cheese. It is known for its thin crust and strong aroma—in fact, Chef Christian Fantoni describes it as "one of the stinkiest cheeses you can imagine". Despite its pungency, Taleggio is incredibly flavorful and is perfect for grating on salads or bruschetta. It also melts well, making it an excellent choice for bruschetta or polenta.

When pairing speck and Taleggio, consider adding some accompaniments to complement the rich and salty flavors. For example, olives and peppers can provide a nice contrast, with their tangy and sweet flavors. In particular, a combination of Castelvetrano, Ligurian, and Black Cerignola olives, along with Lombardi peppers, can be a great choice.

For wine pairings, a bold, red wine like Barolo or Barbera can stand up to the robust flavors of the meat and cheese. Alternatively, a light Sauvignon Blanc can help cut through the richness of the dish.

Speck and Divina Fig Spread

Speck, a thinly sliced ham product, is a delicious addition to any charcuterie board. When creating the perfect charcuterie and cheese board, cheese plays a crucial role. Speck's lightly smoked taste pairs well with a variety of cheeses. One classic combination is speck and Asiago. The sweet and nutty flavour of Asiago complements the smokiness of the speck.

For those seeking a bolder pairing, speck can be matched with Taleggio, a semi-soft, washed rind Italian cheese. Taleggio has a strong aroma and a pungent flavour that stands up to the robust taste of speck. This pairing is perfect for those who enjoy strong, distinctive flavours.

Another option for a speck and cheese pairing is to choose a creamy cheese. The salty, smoky notes of speck can be balanced by a creamy and tangy cheese like Robiola. Robiola is a triple-cream cheese made from a blend of cow, goat, and sheep's milk, resulting in a unique combination of mild, sweet, and tangy flavours.

For a truly indulgent treat, speck can be enjoyed with Divina Fig Spread. The sweet and sticky fig spread adds a new dimension of flavour to the speck, enhancing its salty and smoky characteristics. This pairing is perfect for those who enjoy a mix of sweet and savoury flavours. The addition of the fig spread creates a complex, sophisticated flavour profile that is sure to impress.

Speck and Weinkase Lagrein

Speck, a thinly sliced ham product, is a delicious addition to any charcuterie board. When creating the perfect charcuterie board, cheese plays an important role. The right type of cheese can complement the flavours of the meat, enhancing the overall taste experience.

Speck, with its lightly smoked taste, pairs perfectly with Weinkase Lagrein, a cheese from the same region in Italy. Weinkase Lagrein has a sweet and nutty flavour that balances the smokiness of the speck. This pairing is a classic example of the adage "what grows together, goes together".

When creating a charcuterie board with speck and Weinkase Lagrein, consider adding other complementary ingredients to enhance the flavours and create a well-rounded tasting experience. Fresh or dried fruits, such as grapes, apples, or berries, can add a touch of sweetness and freshness to the plate. Crackers or bread, such as bruschetta, can also provide a crunchy texture and a neutral base to showcase the flavours of the meat and cheese.

Additionally, the choice of beverage can further elevate the pairing. A crisp, floral Gewurztraminer wine from the village of Tramin in Alto Adige is a traditional and reliable choice to accompany speck. The wine's off-dry to dry characteristics and fine bubbles can balance the saltiness of the speck and refresh the palate. For a more daring option, a dark red frizzante Lambrusco can be considered, with its bittersweet berry notes complementing the smokiness of the speck.

Frequently asked questions