This lightly smoked, cured ham is a staple of Alto Adige, Italy’s northernmost region. Though speck is heartier than its southern cousin prosciutto, it is more delicate than the heavily smoked meats found further north. Our producer selects hams from pigs raised in Europe. Once the ham is seasoned with a variety of herbs and spices, it is smoked with beech wood in rooms ventilated by the crisp South Tyrolean air, allowing the smoke to penetrate without overwhelming the flavor of the meat. Our product is made in Italy and sliced and packed in the U.S. and is an excellent value for its high quality and flavor.