Heinrich Pöder produces a typical speck on his own farm, made in traditional artisanal fashion using meat from his own pigs, processed without additives or preservatives, gently smoked and using the neck, loin, belly, and shoulder, as was the case in the past, and not just the leg. This unique speck, which stands out from those commonly found on the market, has IGP status and is aged for 7?8 months.
