The speck, one of the most popular specialities of South Tyrol perfectly incorporates the uniqueness of the region
The South Tyrolean Speck PGI is one of the most appreciated and well-known South Tyrolean products. The typical flavour of speck is the result of a curing process with a mix of aromatic spices followed by smoking.
According to written documents on merchants and butchers, speck was already produced in 1200 AD. However, this food obtained its current name only in the 18th century when pork was treated for long-term preservation. In former times, speck was treated differently for preservation depending on the geographical region: in the north it was cured, whereas in the south it was smoked.
As a border area, South Tyrol was influenced by both methods. In fact, today pork undergoes BOTH curing and smoking to become the original South Tyrolean speck. Finally the speck matures in a room ventilated with fresh mountain air. Speck never misses during a traditional South Tyrolean Marende... just like a good glass of Schiava...
