Speck Alto Adige PGI
If you are going to prepare a light meal without sacrificing taste of a good table, Speck Alto Adige is without a doubt be able to meet your needs: ham, lightly smoked, the Speck owes its unique character to the traditional method of processing and is distinguished by the flavor with a slight smoking of the thigh salt pork, a seasoning average of 22 weeks and a salt content not exceeding 5% in the final product. It is no coincidence that it is a specialty beloved far beyond national borders. Made exclusively with lean pork legs which are selected according to criteria defined in terms of raw material and cut using traditional methods, the thighs are marked with the selected start date of production, to guarantee permanent and as a basis for subsequent tests. Once consumed by farmers as a source of energy while working in the fields, this exquisite South Tyrolean bacon, which goes well with slices of black bread and a glass of fine wine or beer, is now also the protagonist of banquet the occasion of celebrations and ceremonies of welcome, becoming a true symbol of hospitality. A very delicious local product to the point that every year she starred in an unmissable culinary experience, the Speckfest South Tyrol, where creations are made of a surprise planned by Hans Mantinger Gletscherhons, master of couture speck.