Juniper loin speck is produced with selected parts of the hindquarter of the pig.  It is a speck of the Trentino tradition, with an aromatic and delicate taste given by the long seasoning and the particular cold smoking process that requires the use of only juniper, according to the ancient recipe of the Corrà family of Smarano. It should be served in thin slices.

The Corrà Brothers’ company was founded in 1850 in the Non Valley and it’s the oldest production of cured meats in Trentino. It’s a passion passed down from father to son – we’re at the fifth generation! – and the recipes are unchanged as well. From cold cuts to cheeses, from flours to jams, from traditional dishes of the territory to grappa, here everything speaks of tradition and authenticity.