Speck is obtained from particularly lean pork legs which are trimmed, salted and flavoured with garlic, pepper, juniper berries, nutmeg and other spices and aromatic herbs. It is then delicately smoked in a natural way. Its shape is evenly square and when cut, slices are thick because of the presence of the rump. Maturation lasts at least 4-5 months. Its taste is delicate and aromatic. Gluten free. Lactose free.