Finely seasoned, South Tyrolean Speck tastes particularly good with boiled potatoes and rye bread.
The South Tyrolean bacon is a raw ham which has been lightly smoked, treated according to a special recipe and matured for at least 22 weeks. Important: The salt content must not exceed 5%! The production process, which was protected by the EU in 1996 and the quality controls ensure the incomparable taste. Already around 1200 AD, first documents tell about the speck.
At that time people were forced to preserve the meat. While the meat was rubbed with salt in the south, it was smoked in northern areas. The butchers from South Tyrol, borderland between north and south, simply used both methods. They seasoned and smoked the pork. And this is how the famous South Tyrolean Speck is still produced today.
Lean pork legs, separated from the thighbone, are used for its production. The meat is seasoned with a mixture of spices and stored in a cold room to dry. But its unmistakable taste the Speck gets when it is smoked. After the maturing, a quality control is carried out and finally the Speck is marked with the trademark - "Südtiroler Speck" in German, "Speck dell’Alto Adige" in Italian.