Tyrolean smoked bacon, a special type known as ‘Speck’ in German or “das schwarz G’selchte” in dialect, has had its firm place in indigenous cuisine for centuries. Speck products were known back in the 13th century, although they do not seem to have been mentioned by that name until 500 years thereafter. In those days, it was difficult to cool meat adequately. So because of its slow perishability and high nutritional value, Speck was highly popular. It helped farmers to overcome long hard winters. Depending upon the geographical location, Speck was either cured or smoked to make it last even longer. This led to a variety of traditional recipes and methods that still make it unique today – indeed every single portion. Over the years, Speck became a speciality that was served at celebrations and banquets. Today no Tyrolean ‘Jause’ (a traditional snack) is conceivable without a good piece of Speck.