Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation.

Abstract

South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specialties, a type of dry-cured ham called Südtiroler Speck/Speck Alto Adige (Speck) plays a relevant role and has gained increasing significance both on a national and international level over the last 2 decades. Despite it being a common culinary product in Italian and international markets, there is not much published data regarding the microbiological and chemical features of Speck. This study describes the analytical results obtained during a period of 7 years, during which the main pathogens and contaminants were considered.