Parco Nazionale dello Stelvio
Nationalpark Stilfserjoch

Alto Adige Speck PGI is obtained from the deboned leg of the pork, rounded off from the tip and trimmed off according to the traditional method, with or without cut of rump; it is placed then for two weeks in a basin with a dried pickle made of salt, pepper, pimento, garlic, juniper berries, and sugar. Afterwards, it is smoked.