1. Only pork legs are used, selected according to the amount of fat, to weight, temperature and PH (acidity ) . The leg is boned and the ham trimmed according to the traditional method or with no rump.

2. The hams are worked by hand, dry corned for 3 weeks in a controlled environment and tumed over several times, to make the pickle penetrate the meat evenly. Absolutely out of the question are any shaping, syringing or other industriai methods which would certainly reduce production costs but a/so jeopardize the original product quality. Salting and flavouring follow secret traditional recipes.

3. Especially important are the smoking and drying processes: only full observance to the rules will give Asiago Speck its unmistakable taste. Smoking is carried out with carlifully chosen, little resinous
wood, to avoid too strong a flavoul. The smoke temperature cannot exceed 20°C: the smoke is quite light and the hams are exposed to the fresh air of the Altopiano di Asiago in between smoking.
In order for the smoke to penetrate evenly, it is necessary that meat pores do not close, to let the smoky flavour permeate the meat.
Other smoking methods, with high temperature or liquid smoke, quite different from the traditional procedure applied to Asiago Speck, allow a reduction in costs but can a/so lead to a considerable drop in quality.

4. Then starts the very important maturation step: the time is determined by the weight of the ham. The minimum weight of hams receiving the Asiago Speck trademark is 3.7 kg. With the precious contribution of the Altopiano di Asiago fresh and crisp air and of well aerated rooms, with temperature not exceeding 15°C and 60- 75% humidity, the product comes to complete maturation; the ham reaches its ideai weight, usually 37% less than the initial one.

5. It is during this period that a natural chemical process takes piace, quite essential to obtain that special flavour and tenderness: over the meat surface is formed a thin layer of mould, of the same type found on some cheese, A sort of natural barriel; preventing the formation of a hard and dry crust and helping uniform maturation of the inner parts,
It also softens the strong taste of smoking and spices. Speck is the only raw ham in the world taking advantage of mould in the production stage and the results are there for all to see: a not too dry crust, a perfect maturation and a balanced taste. Once maturation is completed; the mould is removed.

6. Next come all the different tests:
- Ckecking the initial processing date, to work out the right maturation time
- Ckecking the meat consistenq and going through the pinning procedure to check smell and aroma
- Taking samples to determine the amount of salt in the product, which must not go over 5%
- Checking the right ratio of fa! !o lean meat
- Tasting

7. All hams failing to pass quality checks are rejected, Only the selected Specks will receive the "Speck di Asiago" label.

8. The trademark graphic elements remind of the Altopiano di Asiago and its pure mountain air:
In a central position we find the red "Speck di Asiago 1000 mt" symbol against a green background for a smart and lively image.
All together an original and distinctive trademark with strong, clear features, helping this product, so bound to tradition, to achieve the place it deserves among the best known gastronomical specialities of today and tomorrow.