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 Italian Speck is a dry-cured, lightly smoked ham (not prosciutto), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status.Speck Alto Adige is produced by light smoking of salted pork hind quarters followed by an approximately 22-week-long curing period and the application of a special crust of salt that must never exceed 5% of the final product.

Speck Alto Adige

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