Speck is one of the most renowned specialties of Trentino and South Tyrolean charcuterie.
The Taufer family, butchers in San Martino since 1922, use only the most delicate parts of the pork leg for their Speck di Castrozza. The meat is dry-cured for three weeks in a special brine with bay leaves, juniper, garlic, and pepper. After an intense cold smoking over beechwood, the speck is aged for several months at a constant temperature of 14 °C in special rooms where the crisp mountain air of the Pale di San Martino flows through.
