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Metzgerei Gstör

Speck Alto Adige IGP

Metzgerei Gstör crafts Speck Alto Adige IGP across a production zone spanning 116 municipalities in South Tyrol. This distinctive cured ham demands precision: bone-in pork is cold-smoked below 20°C, then dry-cured until the exterior darkens to mahogany while the meat remains deep rose. The spice blend and smoking method define the product's character—a balance between Alpine tradition and controlled technique.

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What it makes

IGP

Speck Alto Adige

A boned, spiced pork ham of South Tyrol, cold-smoked below 20 °C and dry-cured, brown outside with red slices and a pleasant smoky, spiced aroma.

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