South Tyrol Speck Museum

Founded in Naturno in 1974, the Moser Group is now one of South Tyrol's leading Speck producers. South Tyrolean Speck, awarded the EU's Protected Geographical Indication (PGI) status in 1996, is essentially a dry-cured ham made from the leg, cold-smoked and matured for at least 22 weeks. This was the best way to preserve it in the past. At the South Tyrol Speck Museum (Südtiroler Speck Museum), you'll discover everything about the history of Speck.

Alongside a traditional smokehouse complete with a stove, called "Selchkuchl" in dialect, and old product scales, you'll also see equipment used in its production - and, of course, a "Fockentrog" (pig's feeding trough) is a must-see. Interactive stations and information boards explain traditional and modern Speck production methods, as well as dishes you can prepare with it.

These include, for example, the popular dumplings. You'll also learn how to properly slice Speck for a South Tyrolean Marende. Incidentally, Speck - Old High German for "thick, fatty" - was first mentioned in writing in the 18th century. The SpeckWorld is housed in a small wooden building.

There's also a presentation counter where you can sample the various delicacies. How to get to the South Tyrol Speck Museum: It's located on the main road between Plaus and Naturno village, 22 kilometres from the spa town of Merano. Parking is available.