Speck del Trentino is a dry-cured, lightly smoked firm pork thigh, produced in South Tyrol, Northern Italy. Speck Alto Adige is made by light smoking of salted pork hind quarter and flavoured with a mixture of aromas of pepper, juniper, rosemary and bay followed by an approximately 22-week-long curing period and the application of a special crust of salt.