The fresh leg is carefully deboned and trimmed by hand to give it its characteristic shield shape.
The agritourism speck is made from the leg of heavy, locally raised Italian pigs. The very gentle salting is done with sea salt and aromatic herbs in multiple stages, using the ancient method of dry salting. The surface is sprinkled with natural spices and aromatic herbs. A gentle, natural cold smoking with beech wood gives it a delicate and inviting flavor. The aging process takes place slowly in our facility at the foot of Monte Grappa, in natural environments where it matures, rounding out and harmonizing intense and unique aromas. The selection process includes only very heavy legs, giving the agritourism speck an imposing appearance.
