✓ Consortium verified

Metzgerei Rinner

Speck Alto Adige IGP

Metzgerei Rinner works within the 116 municipalities of the Speck Alto Adige IGP zone, where mountain air and strict cold-smoking protocols below 20 °C define the craft. Their boned ham is spiced and dry-cured to develop the signature contrast: mahogany exterior encasing ruby-red slices. Operating at altitude in South Tyrol, the producer respects production boundaries that have shaped regional cured-meat identity for generations, turning local pork into a preserved staple recognised across Italy.

GuidesSpeck, Bresaola, Mortadella, Culatello: Italian Cured Meats DOP IGP Beyond Prosciutto →

Contacts

Direct contacts are one free step away

Website, email, phone — no card, no noise.

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.

→