Speck Rigamonti is produced according to the ancient tradition of masterfully cured meat producers of Alto Adige from selected hindquarters of lean pork, carefully trimmed, boned and worked open, leaving the muscle intact. The salting process is performed with the addition of salt and natural flavourings. The smoking and slow seasoning give it an unmistakable aroma and a sweet slightly smoky taste which offers real connoisseurs an outstanding gastronomic experience.