Speck dell'Alto Adige IGP
The first historical mention of Speck dell'Alto Adige was in the early fourteenth century. The term "speck" became part of popular parlance only in the eighteenth century and replaced the older term "bachen", relative to bacon.
Speck has a strong smoky aroma. During its salting the meat is flavoured with black pepper, garlic and juniper berries which give it a distinctive and savoury taste.
The area of production includes the entire province of Bolzano.
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22 November 2008
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