Speck is made from the combination of two preservation methods: smoking and salting, in order to obtain its balanced sweet and smoky flavour. Like prosciutto, it is obtained from the whole pig leg, deboned and trimmed to obtain the typical “baffe” and seasoned with a mixture of spices according to traditional family recipes, often passed down from father to son. Salt is used sparingly, without exceeding 5% in the finished product and resinous wood is never used for smoking. Maturing lasts about 22 weeks. Speck dell’Alto Adige, characterised by a moderately salty, spicy and smoked flavour obtained PGI recognition in 1996.