Speck is obtained from the selection of deboned, cleaned and trimmed pork legs. The resulting pieces are salted and seasoned with garlic, bay leaves, pepper, juniper berries and other spices and herbs. After salting, the Speck is smoked with beech wood according to tradition, and then aged for at least four months. It has a compact aspect and a red color, with the fat tending to a pinkish white, and an intense, aromatic fragrance with a strong smoky flavor.
