Speck Alto Adige IGP is a lightly smoked and aged raw ham, born from the meeting of Mediterranean curing traditions and Northern European smoking techniques. The original recipe follows the rule of "little salt, little smoke, plenty of air".
Pork hams are salted with a blend of spices (garlic, pepper, juniper, bay leaf, rosemary) and left to marinate for three weeks. This is followed by light smoking with beechwood at low temperature, and finally aging in alpine air for at least 22 weeks.
The result is a cured meat with a unique taste, delicately smoked, perfect sliced thin as an appetizer, in the Tyrolean snack with rye bread and cheese, or in the kitchen in canederli and spatzle.
