Speck has always played a fundamental part in the diet of the people of this mountainous area, yet it was only fairly recently that companies really begin to produce the meat on a large commercial scale.

For this reason a rich variety of recipes and preparations are still very much alive, all based on family tradition and well kept secrets.

Although on first appearance speck seems a raw product, rather like uncooked bacon, it is one of the classic examples of conserved meat from the Alto Adige region.

Only if it is prepared with the closest care and attention will a manufacturer in the area receive the brand seal 'Süd Tirol' or 'Alto Adige' for his product.

The ingredients are essentially the same but the choice of spices, herbs and salt used during the fumigating process makes all the difference.

If any rules can be observed in its production, we can note the following: no excess rind, lean but firm meat, conserve in a sack of jute.

The maturing period must be at least five months long depending on weight.

The meat must be dried, but not pressed, and aired in cool wooden rooms where the temperature remains below twenty degrees centigrade.

The finished product should be served in slices although the more traditional way is to serve it whole, on the bone, and allow each person at the table to cut their own piece.

To sample the best speck head to the annual Speckfest

The Consortium for Speck Alto Adige - www.speck.it