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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.
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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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