South Tyrolean speck is one of the most popular and renowned regional delicacies. Whereas on the northern side of the Alps the speck is smoked, in Italy it is air-dried. South Tyrolean speck production combines both these methods. It is smoked lightly and then matured in the traditional way in the pure mountain air: a little salt, a little smoke and plenty of air.

Genuine South Tyrolean speck carries the “Südtiroler Speck g.g.A” logo and authentic speck made by small-scale producers bears the blue "Bauernspeck" mark. Even the famous smoked mini-sausages (air-dried) are produced in accordance with old traditional methods and are labour intensive. The little sausages are usually consumed in a typical Tyrolean snack, accompanied with original Tyrolean crispbread (Schüttelbrot) and a glass of red wine.