Speck

Description

Speck is a typical product of Alto Adige and comes from the fusion of two different methods of preserving meat: maturing, typical of raw ham from the Mediterranean area, and smoking, typical of Northern Europe. Located at the crossroads between northern and southern Europe, and thanks to its unique climate, South Tyrol has combined the two methods to produce speck according to the “little salt, little smoke and lots of fresh air” rule. consisting of photopolymerization and alternation between fumes and fresh air.