Is obtained from raw, smoked and cured leg of pork. One of the secrets of a good speck lies in the smoking process, which lasts about ten days and which involves the use of non-resinous wood (beech, juniper, ash). The shape of the speck is flattened and elongated, while inside the salami has a pinkish colour tending to red, with the fat parts well circumscribed.
It has a very distinctive, spicy and smoky flavour. From a gastronomic point of view it is extremely versatile. Only one has received the Community PGI recognition, that of Alto Adige: it is protected by a special Consortium that checks and guarantees its quality, affixing its own brand to the forms.