page_title: Alpine cuisine
section_title: Bacon, sausage and dried meat
hierarchical_section_title: Alpine cuisine / Typical food and beverages / Bacon, sausage and dried meat
caption_attribution_description: Deutsch: Gütesiegel „Südtiroler Speck g.g.A.“: Logo mit grünem TrägerstegEnglish: "Speck Alto Adige P.G.I." seal of approval: logo on a green label.Italiano: marchio di qualità “Speck Alto Adige IGP”: logo sulla pettorina verde
context_page_description: The regional cuisine of different regions of the Alps is called Alpine cuisine. Despite clear regional differences, this cuisine has been characterised throughout the entire Alpine region for centuries by the isolated rural life on the alpine huts and in the mountain villages. The staple foods that are still available today include milk and dairy products, cereals and desserts, as well as meat preserved by drying and smoking.
context_section_description: Over the centuries, the widespread use of alpine farming and the need to store meat over the long winter season have brought about a number of long-lasting meat specialities in Alpine cuisine. Many products such as Tyrolean ("Tiroler Speck") und South Tyrolean bacon ("Südtiroler Speck"), Bündnerfleisch and Valais dried meat are now protected as protected designations of origin ("g.g.A."). But other dried meat products such as Kaminwurze also have a firm place in alpine cuisine.
caption: "Südtiroler Speck"
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