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  • Speck

    in The art of tasting

    A flavorsome and aromatic cured meat thanks to the juniper, laurel and rosemary seasoning and the lengthy and quite extraordinary maturing process which adds traces of nuts and porcini mushrooms. [...]


Italian cured meats

What is it

Speck is made exclusively with the best and leanest legs of pork (during the smoking process that fat content would not only tend to become too strong, but also turn rancid), from recognized and monitored breeders.

Did you know

The secret of this product is the result of the knowledge and traditions of cured-meat experts from Alto Adige, which is based on three golden rules: limited use of salt (the salt content of the finished product must not exceed 5%), modest smoking, and restricted air-flow.


The key to its exquisite taste and quality is the well regulated production method which is based, as much today as in the past, on the raw material used. The so called creative phase is the salting, and seasoning of the meat with juniper, laurel and rosemary. The dry curing process is never longer than three weeks but varies in intensity according to the manufacturer. It is then ready to be smoked. A gentle alternation between smoking and drying, ensuring that the temperature never exceeds 20°C, represent the distinctive characteristics of Speck production. And lastly an additional maturing phase in a temperature and humidity controlled environment for a period that rarely exceeds 6 months, which enhances the typical aroma and flavor of Speck. During the maturing phase a thin layer of mold forms on the surface conferring a distinctive aroma to the product (reminiscent of nuts and porcini mushrooms, it is said!). The resulting flavor is simply unique. And that is why Speck produced in compliance with this manufacturing procedure boasts an PGI certificate (Protected Geographic Indicaton), providing the consumer with the certainty of a product which is not only representative of an entire mountain community but which can, above all, be considered the backbone of Tyrol cuisine. For this reason the rind is marked with the manufacturing date as well as the Alto Adige PGI Speck logo (visible to the consumer who purchases an entire leg) .


The practice of smoking foods, inherited from northern countries, was first exported to central Europe and subsequently reached the state of Tyrol. If it is true that this region has always been somewhat divided and disharmonious, in a geopolitical sense, between Italy and Austria, the same cannot be said for its local traditions, above all its culinary ones . And Alto Adige speck exemplifies this and provides satisfaction to the consumer’s palate with this ideal mix of traditional smoked and cured meats of Central Europe and the classical Mediterranean salted and well-matured charcuterie. The story goes back to records from the 12th century which document what was then called “pachen”: a meat prepared with the very same curing techniques and which was re-named speck in the 18th century.

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