Speck is a typical product from the northeast of Italy obtained by smoking and seasoning a raw pig thigh.
The Speck of Alto Adige has received the European PGI mark recognition.
One of the secrets of a good speck lies in its smoking, an operation lasting about ten days and involving the use of non-resinous wood (beech, juniper or ash).
The speck shape is flattened and stretched, while inside it has a pinkish colour tending to red, with well-finished fat parts.
Speck has a very distinctive, spicy and smoky flavour. From the gastronomic point of view it is extremely versatile.