A protection association since 1992!
At the beginning, there were only 17 producers, who founded the Consorzio Tutela Speck Alto Adige in the Chamber of Commerce of Bolzano. In 1996, the EU awarded speck from South Tyrol with the exclusive certification of protected geographic indication and since 2003 the Consorzio Tutela Speck Alto Adige has been recognized by the Italian Ministry of Forestry and Agriculture as a protection institution with 29 South Tyrolean speck producers.
The main tasks are the quality assurance, whereby the defined quality criteria for all production steps as well as the production techniques provided by the EU are guarded. The trademark protection strictly controls that the brand "Speck Alto Adige PGI" is used correctly. Advertising measures, including fairs or the now well known Speck festival in Villnöss, (since 1999) crowning the annual Speck Queen are also among the objectives. In order to accomplish these tasks, they cooperate closely with the Autonomous Province of Bolzano, the Ministry of Forestry and Agriculture, the independent control institute Istituto Friulano Controllo Qualità (IFCQ) and the IDM South Tyrol.
Since 2013 Andreas Moser is the president of the South Tyrolean bacon consortium.
Like the typical Speck Alto Adige IGP is created
Speck Alto Adige IGP owes its typical taste of its origin South Tyrol, where Alpine culture meets Mediterranean culture. Also important are the beneficial climatic influences of over 300 sunny days during the year and plenty of clean air. Of course, the passion and dedication of the producers, as they work by clever association of smoking and air drying and with special spice blends (according to ancient family recipes) are absolutely crucial.
Since the 18th century, the term "speck" has appeared in South Tyrol's historical documents. Once the speck was made for practical reasons, quite simply to preserve the meat. During the Christmas period usually was slaughtered and so they had meat for the whole year. The spice recipes were already kept secretly in every family. There is a simple rule to consider in speck production: low salt, low smoke and plenty of air.
So it has the typical South Tyrolean bacon g.g.A. from the simple farm kitchen to the star kitchen of South Tyrol and beyond.