Speck Alto Adige PGI is a dry-cured, lightly smoked ham (prosciutto in Italian), produced in South Tyrol, northern Italy. Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status. In South Tyrol, speck was traditionally a farmers’ fare, a source of energy during their work in the fields. Over time, it became one of the main courses in banquets for festivities and welcoming ceremonies. The latter function has reached our modern times, when speck, together with bread and wine, is served as the typical South Tyrolean "snack", offered as a sign of hospitality. Speck Alto Adige PGI is a unique product manufactured in a unique way. Its production protocol provides for the light smoking of salted pork hind quarters followed by an approximately 22-week-long curing period and the application of a special crust of salt that must never exceed 5% of the final product.