Traditional Asiago Speck is a raw mountain product made on the Asiago Plateau, at an altitude of about 1,000 metres, where the Dolomite air currents mix with the milder ones coming from the Adriatic Sea. Its production follows a strict protocol of eight golden rules', which include: meat inspection, salting and flavouring with spices, natural smoking with beech wood, and long curing in the fresh mountain air. The result is a soft, fragrant meat with a delicate, slightly spicy flavour, an authentic expression of Alpine tradition.
