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1 PIECE  / 4.5 LBS

Speck Alto Adige PGI is a boned, specially cut, dry-seasoned, lightly smoked raw ham which is air dried or aged for at least twenty-two weeks.  Speck Alto Adige PGI is obtained from deboned, trimmed pig thighs – with or without the topside and, therefore, salted. 

Speck Alto Adige IGP is produced in the entire territory of the province of Bolzano, also called Südtirol, in the Region of Trentino-Alto Adige. This is a place where Alpine and Mediterranean cultures meld in a unique way and nature provides such an extraordinary climate, boasting lots of sunny days and pure air.

The exterior is brown in color and the slice is red with pinkish-white areas. It has an elastic consistency; the lean parts are non-sticky and the fat parts non-greasy. It has a particular taste, intense and flavorsome, not salty, with smoky, grassy and spicy hints, as well as touches of aromatic herbs.

Hams are rubbed primarily by hand with salt and a special mixture of spices and left to mature in cool rooms for three weeks. After the seasoning process, the hams are alternately subjected to the light smoke from low-resin wood and the fresh air of the South Tyrolean valleys for five days. The maturation is 22 weeks on average, based on weight, and, during this process, the speck loses around a third of its original weight and takes on its typically firm structure.