Speck

The ideal pairing of wine and speck involves many possible alternatives, from full-bodied reds to bubbles. The important thing is that between cured meat and wine a certain balance is maintained and none overpowers the other. For this reason, probably the pairing that everyone agrees on is with a Pinot Noir, perhaps from Alto Adige to stay in the area: the elegant structure of this wine marries perfectly with the fatty savoriness of smoked cured meats such as speck, also recalling the spices inherent in its production. The second choice falls on a Montepulciano d'Abruzzo, a structured and enveloping rosso that will win your palate from the first sip, perfectly accompanying the speck.