Production

The production process of Speck Alto Adige cannot depart from the approved method that complies with the guidelines filed in Brussels for the Protected Geographical Indication. The most important element in a superior speck is the choice of the raw ingredients, followed by the seal showing the date of production, and the blend of spices. In a process that must follow strict guidelines, each individual producer can personalize his product in the flavoring phase, deciding what spices to use according to secret recipes handed down through the generations. The flavor is also influenced by the corning and smoking, which is done using low-resin wood at a smoke temperature of 20°C. The hams are then aged and periodically exposed to the bracing air of the South Tyrol valleys, giving the speck a particularly light and mildly smoky flavor. Ageing is done in special areas, kept under strict temperature and humidity controls. An effective control system ensures that the EN45011 regulations set forth by the European Union are scrupulously followed.