Tyrolean Speck and Smoked Salami
Smoked salami, smoked sausages and salamis of the Laces-Martello holiday region
South Tyrolean speck is one of the most popular and renowned regional delicacies. Whereas on the northern side of the Alps the speck is smoked, in Italy it is air-dried. South Tyrolean speck production combines both these methods. It is smoked lightly and then matured in the traditional way in the pure mountain air: a little salt, a little smoke and plenty of air.
Genuine South Tyrolean speck carries the “Südtiroler Speck g.g.A” logo and authentic speck made by small-scale producers bears the blue "Bauernspeck" mark. Even the famous smoked mini-sausages (air-dried) are produced in accordance with old traditional methods and are labour intensive. The little sausages are usually consumed in a typical Tyrolean snack, accompanied with original Tyrolean crispbread (Schüttelbrot) and a glass of red wine.