Speck

Speck is a typical smoked ham from the Tyrolean area; specifically, the Italian production of PGI ​​Speck is located in the territory of Bolzano province.

This ham comes from the thighs of Italian, German, Dutch or Austrian pigs. The meat is salted and flavored with herbs and spices to reach its characteristic flavor; the ham is then smoked and cured.

The speck emanates different aromas during its resting process. At first, all the spices can be easily perceived; then comes an intense smoked aroma, made unique according to the wood in which the meat is stored. At last, there’s the flavor of curing, which gives complexity and character to the product: after 6 months, the speck is ready to be tasted.