Speck is a typical product of South Tyrol, more precisely from the province of Bolzano, a well-known specialty of Val Pusteria, Val Venosta and Val di Fiemme. The Sudtiroler speck or Sudtiroler Markenspeck (in German) is derived from a valuable cut of the pig, the thigh, boneless, trimmed artfully and then expertly flavored with spices and herbs before being subjected to smoke and seasoning.
The organoleptic characteristics of speck owe a lot to the combination of salting, a “Mediterranean” preservation method widely used in Italian cuisine, and smoking, a more typical meat preservation technique instead of the German-speaking alpine areas.
Brown outside and deep red inside, with limited pink and fat streaks, speck releases high mountain smells and flavors, has an elastic internal consistency and a not too spicy aroma. On the palate it is savory and slightly smoky.