Only selected specialties that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality.
The Speck may only be produced from pork legs and according to traditional methods in South Tyrol.
Only if all quality criteria are met and all controls are passed, the Speck may be named after its origin South Tyrol.
Only cold smoke from beech wood and fresh juniper is used to produce our South Tyrolean Speck PGI.
The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.
Maturation time: approx. 8 months