Parts of its production are regulated by the European Union under the protected geographical indication (PGI) status (see also: Tyrolean speck).

[2] The first documents containing the word speck date back to the 18th century, although it already appears in the butcher regulations and in the accounting records of the Tyrolean princes in 1200 under different names and definitions.

The element shared by all small and large speck producers is their compliance with the "a little salt, a little smoke and a lot of fresh air" rule.

To guarantee the quality and authenticity of Speck Alto Adige PGI, the quality consortium Südtiroler Speck Consortium, together with the independent control institute INEQ (Istituto Nord Est Qualità), has developed an inspection system applied to all production phases, from meat selection to the finished product.

The nutrition facts per 100 g serving are:[4] In South Tyrol, speck was traditionally a farmers' fare, a source of energy during their work in the fields.

The latter function has reached our modern times, when speck, together with bread and wine, is served as the typical South Tyrolean "snack", offered as a sign of hospitality.

The snack consists of a wooden cutting board loaded with speck, sausages, local cheeses and pickled cucumbers, served together with farmers' bread and wine.

Each year, at the festival, Hans Mantinger "Gletscherhons", a master in the art of slicing speck, presents his surprise creations.