Organic Speck is a taste experience loved by gourmets all over the world, thanks to its delicate smoking and open-air curing. This cured meat is the result of a harmonious fusion of two methods of meat preservation: curing, typical of raw ham and widely used in the Mediterranean area, and smoking, traditional in northern European regions.

The combination of these two processes has resulted in a distinctive organic Speck, recognizable both for its production method and its unique taste. 

Speck production follows a traditional rule: "little salt, little smoke and lots of air". This means that moderate amounts of salt and smoke are used to bring out the authentic flavors of the meat. Seasoning in the open air, with proper control of environmental conditions, helps develop the flavor complexity and delicate aroma of Speck.