Speck has officially entered the Italian consumer basket, the index used by Istat to measure inflation. This inclusion underscores the growing importance of speck in Italian food culture. Known for its nutritional benefits, speck contains no more than 5% salt, is high in protein, delicately aromatic, light, and versatile, pairing well with a variety of foods.

The term “speck” first appeared in 18th-century documents, though its origins date back even further. One of the earliest references to smoked meat comes from the last meal of Ötzi, the Iceman, whose body was discovered at 3,200 meters in the Val Senales region. Ötzi's final meal included smoked ibex meat, essentially a prehistoric version of speck.