Tyrolean speck is a traditional cured meat from the Tyrol region in the Alps, which spans parts of Austria and Italy. It is made from the hind leg of a pig, which is salted and seasoned with a blend of spices, including pepper and garlic. The meat is then cold-smoked and air-dried, giving it a distinct flavor and texture. This delicacy is typically sliced thin and served as part of a charcuterie board, in sandwiches, or as an ingredient in various dishes. Its rich, savory taste and unique aroma make it a popular choice among meat lovers and a staple in Alpine cuisine.