For generations, Südtiroler Speck PGI has been traditionally produced in the Alps according to the principle 'less salt, less smoke and lots of fresh air'. It is recognizable by its intense red color. Flat ham from the upper thigh is used. This is enriched with a bouquet of herbs, including coriander. After being lightly smoked, they dry it for 6 months. This method of production gives it a unique flavor.
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