Smoked ham · Mountain rule
Panino con lo Speck
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Speck Alto Adige follows the rule 'a little salt, a little smoke and a lot of fresh air': it is smoked over beech at no more than 20°C, then aired for at least 22 weeks.
Dark rye bread or a roll packed with thin slices of smoked Speck Alto Adige, often with pickles or cheese, sold at market stalls and kiosks in Bolzano.
Why it's made this way: Speck Alto Adige is a protected (IGP) ham that can only be made in South Tyrol following its historical method.
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