Our Speck Alto Adige PGI accompanies us throughout the day and is a true classic in South Tyrol's gastronomy. But what makes it so? It cannot be missing from any Marende – that's what we call a snack in this region – but also at lunchtime, whether in Knödel dumplings, coleslaw, fried crispy with roast potatoes, or even in risotto, it provides an indispensable spicy taste. We like to start the evening with an aperitif – and here too we serve Speck as a hearty appetiser to go with it.
Of course, besides its versatility, its flavour is simply unique. In contrast to the smoked ham from the North and the air-dried ham from the South, the Speck Alto Adige PGI (Protected Geographical Indication) combines both methods: it is both lightly smoked and air-dried. And this light smokiness, the scent of fresh mountain air, the aromatic crust of herbs and spices consisting of rosemary, juniper and bay leaf make ham lovers' mouths water. But did you also know that Speck Alto Adige production has a long tradition, with each producer following a very unique recipe that is handed down from generation to generation like a family secret?
