South Tyrolean bacon
It is the time for making sausages and speck! The day of slaughter is like a celebration in which the whole family helps to work, as everyone is called on to lend a hand.
In this process both halves of the slaughtered pig are salted and rubbed with a special spice mixture. Finally, the meat is smoked. There are as many ways to smoke pork as there are farmers that do it.
The basic thought of, little smoke, lots of mountain air’, however, is common just about everywhere. Farmers are also united over their choice of smoke-producing fuel: juniper branches give the meat a particularly spicy and delicate taste.
How long the sides of ‚speck’ stay in the smoke kitchen depends on their thickness, the climactic conditions and the discretion of the farmer. The meat is hung for two to three months, in some places even longer. The last phase in the bacon's career is maturation. It has to be kept for at least 6-8 months in a suitable place, preferably in the cellar, where it can reach full maturity without being exposed to variations in temperature or other disturbances.
South Tyrolean bacon is a must at every traditional meal.
SBB/Roter HahnRed Rooster: Speck from the farm
Speck from the Red Rooster brand is a high-quality product from South Tyrolean farms: it is produced using natural, traditional methods directly on the farm by the farmer or farmer's wife. The meat for this speck comes from pigs that were born on a farm in South Tyrol. The animals were reared in a species-appropriate manner and given plenty of space on the farm.
In farming families, the recipe for the perfect salt and spice mix is passed down from generation to generation. Proven tradition and valuable experience, mild smoking and a long maturing period make the bacon a delicious flavour experience. Taste this culinary speciality!
Images
A glass of wine with Schüttelbrot, South Tyrolean bacon and cheese
Schutzhütte Schöne Aussicht - StefanSchuetz.com
"Schüttelbrot" bread with speck and wine
IDM Südtirol-Alto Adige/Manuel Ferrigato
Speck with "Schüttelbrot" bread and cheese
IDM Südtirol-Alto Adige/Manuel Ferrigato
Speck, trdaitionally served on a wooden board
IDM Südtirol - Damian Pertoll
The tasty bacon from South Tyrol offers a unique culinary experience
IDM Südtirol - Matt Cherubino
Snack con speck, wine and Schüttelbrot
Thiel Oskar / pixelio.de
On the South Tyrolean markets, you can also buy quality products such as speck (bacon) produced by local farmers.
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