Jamón ibérico is a type of ham coming from an Iberian pig, highly appreciated in Spanish cuisine and Portuguese cuisine, where it is considered a haute cuisine product. For its production and to be able to boast of this name, the meat must come from specimens deriving from a cross in which, from a genetic point of view, at least 50% of the Iberian breed participates.

The purity of the breed, the type of breeding and feeding are the characteristics that distinguish the quality of Jamón Ibérico.

Speck is a typical product of Trentino-Alto Adige and was born from the union of two meat preservation methods: maturing, like raw ham in the Mediterranean area, and smoking, typical of northern Europe. Alto Adige, being in an intermediate position and enjoying a particular climate, has merged the two methods, producing speck according to the rule "little salt, little smoke and lots of fresh air", which consists of moderate salting and alternating smoke and fresh air.