QUALITY: it starts from a heavy pork thigh over 2.5 kg of German or Austrian origin, trimmed but not pressed. After salting with tanning of salt and spices, the three strings that will be used for hanging are sewn. Followed by drying, natural smoking with beech wood and finally curing for at least 6 months. The whole process is subject to the PGI Speck discipline of Alto Adige.
PERFUME AND TASTE: typical as traditional South Tyrolean tradition.