Genuine Speck, typically South Tyrolean
It have been smoking according to an ancient family recipe for generations
The typical flavour profile of Speck Alto Adige P.G.I. should first and foremost be attributed to its South Tyrolean roots. This is a place where Alpine and Mediterranean cultures meld in a unique way and it is the only place where nature provides such an extraordinary climate, boasting lots of sunshine and pure air. South Tyrol may be a tiny part of the world, but it delivers amazing delights and more than 300 days of sunshine a year. This northernmost province of Italy combines Mediterranean weather with Alpine landscapes and a rustic, laid-back way of life. Against the breath taking, beautiful backdrop of the mountains, the people of South Tyrol have been producing their typical ham for centuries and they still celebrate the true speck culture.
What makes Speck Alto Adige P.G.I. so unique is the passion and dedication of the South Tyrolean artisans who still produce their speck in the traditional manner. While ham is preserved through smoking techniques north of the Alps and air dried in the south, the South Tyroleans have combined both methods to create their typical Speck Alto Adige: lightly smoked and cured in the fresh mountain air; in keeping with ancient farmers’ traditions. Speck from South Tyrol makes the local farmhouses its home. Nowadays, modern methods are used to season, smoke and cure the speck, but everything is still based on the ancient family recipe, which is being passed down from generation to generation. This will ensure that the tradition of Speck Alto Adige P.G.I. will retain the highest levels of quality.
Eating the fine smoked ham on its own is a true joy for the human palate. However, Speck Alto Adige P.G.I. is one of the key ingredients in typical South Tyrolean recipes, such as the very popular Speck Dumplings. Nonetheless, Speck Alto Adige also has established itself as a star ingredient used by many award-winning chefs. Speck Alto Adige P.G.I. – typically South Tyrolean