In the fresh pork thigh, the femoral bone is removed, obtaining a product with a cut called “Gran speck” because it recalls the typical shape of Trentino speck. All the production process takes place horizontally allowing it to release excess water while maintaining the characteristic shape. Salted with a mixture of spices that gives it a characteristic and unique flavor and scent, at the end of the seasoning is pressed into a rounded shape reminiscent of the features of a casket..