Speck from South Tyrol
Care and respect for nature underline the harmony between man and his environment in this part of the world. The method of production of South Tyrolean Speck has remained basically the same, but it has been refined with highly developed technologies. The blend of spices used, including salt, black pepper, bay leaf, rosemary, and juniper, are secret family recipes, inherited from previous generations.
South Tyrol’s Signature Smoked Bacon PGI
The brand name of South Tyrol’s Signature Smoked Bacon PGI was created about 15 years ago in order to protect the true South Tyrolean quality of smoked bacon, which helps to guarantee its success.
South Tyrol’s Signature “g.g.a. Markenspeck“ (Smoked Bacon PGI) is a traditional product that is mild in taste, but a touch spicier then the typical Italian prosciutto. It is lightly smoked and ripened for at least 22 weeks and therefore represents the perfect synthesis of the smoked bacon of the Alps and Mediterranean prosciutto.
South Tyrol’s Farmer Smoked Bacon
Created mire recently is a new brand name, entitled South Tyrol’s Farmer Smoked Bacon, which now occupies second place in the region’s smoked bacon industry. It is a unique culinary experience for the discerning food lover. It is only available in small amounts, with an accurately proportioned percentage of fat. The meat is taken exclusively from pigs of small and animal-friendly traditional South Tyrolean farms. They are nurtured with non-genetically manipulated and specifically chosen food.
Tip:"Brettljause" is a traditional snack in Alto Adige. Sausages, speck, cheese, and pickles are presented on a wooden board, accompanied by crusty bread and hearty wine. This custom originates in the rural culture of Alto Adige, still very much alive in the characteristic chalets and farmsteads. For "Brettljause", speck is generally served in a thick slab, 3 cm thick and is then cut into pieces at the table.
- Holiday themes
- Eating and drinking