Speck Alto Adige Bolzano

You'll recognise it from the trade-mark, from the traditional working methods, from the 22 weeks of seasoning and moderate salt content. With genuine Alto Adige IGP Speck, the difference lies in the trade-mark through its balanced flavour, delicate smell and the characteristic naturalness of its area of origin. There is a further inimitable ingredient: the Alto Adige culture for doing things well.
Alto Adige IGP ("Protected Geographical Indication") Speck is a lightly smoked raw ham seasoned for a minimum of 22 weeks. It has a milder, more delicate and better-balanced flavour than strongly smoked raw hams from North Europe, which are only seasoned for a short time. At the same time it has a more distinctive flavour than cured Mediterranean hams. Linked to its geographical origins, a happy medium is thus found between northern and Mediterranean flavours, guaranteeing a well-balanced taste. The European Union now safeguards this inimitable flavour, the result of traditional and natural processing methods handed down over generations from father to son.
The rigorous processing techniques ban industrial methods such as injecting, tumbling and the like, demand at least 22 weeks for seasoning, light smoking at a temperature below 20°C and a salt content less than 5%. These particular features distinguish Alto Adige IGP Speck from any other ham.
Alto Adige IGP Speck fully meets current dietary needs as it is especially nutritious, only moderately calorific and high in protein. It is a worthy substitute for meat, eggs and cheese both for the quality and quantity of protein, rich in vital amino acids. Besides this, if the fat is removed it becomes an excellent dish included even in the strictest of dietary regimes.