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Speck is a product typical of South Tyrol and originates from the merging of two different meat conservation methods: curing, typical of the cured ham of the Mediterranean area, and smoking, typical of Northern Europe. As a location at the crossways between northern and southern Europe, and thanks to its unique climate, South Tyrol has blended the two methods to produce speck according to the rule of "a little salt, a little smoke and a lot of fresh air", consisting in light curing and in the alternation between smoke and fresh air.

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