original South Tyrolean farmer's bacon PGI.

original South Tyrolean bacon:

1. origin and tradition:

South Tyrolean speck has a long tradition dating back to the Middle Ages. The production of this speck is closely linked to farming traditions and the way of life in the South Tyrolean mountains.

2. Manufacturing process:

The production of Speck Alto Adige takes place in several stages, starting with the selection of high-quality pork legs. These are first cured and then seasoned, often with a mixture of salt, pepper, garlic and other spices. After seasoning, the bacon is air-dried for several weeks or even months and then smoked over beechwood.

3. taste and aroma:

Speck Alto Adige is characterized by its unique taste and aromatic flavour. The speck is tender to the bite and has a fine balance between salty, spicy and smoky flavors. This unique aroma is created by the long maturing process and smoking over beech wood.

Speck dumplings (South Tyrolean bacon dumplings)

• Description: Bread dumplings with diced South Tyrolean bacon, parsley, eggs and onions.
• Serving suggestion: In a clear beef or vegetable broth or with melted butter and Parmesan cheese.
• Special feature: A classic of Alpine cuisine - hearty, filling and aromatic.

Schlutzkrapfen with bacon

• Description: Dumplings (similar to ravioli) filled with spinach and curd cheese.
• Topping: With melted butter, South Tyrolean bacon strips and fresh chives.
• Taste: Hearty, with a creamy filling and smoky bacon flavor.

Brettljause (South Tyrolean snack)

• Description: A hearty snack platter with South Tyrolean bacon, smoked sausages, mountain cheese, pickled vegetables, Schüttelbrot and fresh farmhouse bread.
• Pleasure moment: Perfect with a glass of South Tyrolean Vernatsch or Lagrein.

The typical ingredients of traditional South Tyrolean Speck PGI:

• Pork

  • High-quality, lean pork legs (boneless), usually from the thigh (hip).
  • The meat must meet the quality requirements of the PGI guidelines.

• Salt

  • Coarse salt for dry curing.
  • Regulates the water content and preserves the meat.

• Pepper

  • Black pepper is coarsely ground to give it its characteristic spiciness.

• Juniper berries

  • For the typical resinous, slightly sweet aroma that gives the bacon its alpine note.

• Bay leaves

  • Lend a subtle, aromatic spiciness.

• Garlic

  • Fresh or dried, brings a spicy depth and harmonizes with the smoky notes.

• Rosemary and other alpine herbs (variable depending on manufacturer)

  • Some producers also use thyme or other mountain herbs to create individual flavor profiles.