Parco Nazionale dello Stelvio
Nationalpark Stilfserjoch

You can understand from the name that it is a smoked ham: as a matter of fact, in the past - and still today in some farmsteads - the smoking was carried out in the fireplace.

By extracting from the beef leg the muscles with which Bresaola is prepared, some pieces of meat called slinzighe or slinzeghe remain stuck to the bone: if you process them in a similar manner, they become small bresaole, with a stronger and more marked...

In Trentino, outside the area of Alto Adige Speck PGI, a less smoked ham is produced with the boned leg of the pig.