Tirol Speck

Speck the lightly smoked cured ham is one of the most celebrated foods in south tyrol or alto adige a region in northern italy that borders switzerland and austria.

Tirol speck. Speck alto adige is a typical italian ham bacon lightly smoked and cured in the open air according to tradition. Thanks to its many varied uses it remains an important part of tyrolean cuisine. The prime material for tiroler speck derives from the followed deboned and trimmed cuts of pork. Normal english use refers to german culinary uses particularly of smoked or pickled pork belly.

Leg loin and best end of neck. Handl tyrol is an austrian family business based in pians tyrol specialising in producing original specialities of tyrolean ham raw sausages and roasts since 1902. Citation needed the first historical mention of tyrolean speck was in the early 13th century when some of the current production techniques were. Tiroler speck is an austrian type of bacon ham with g g a.

Tiroler speck pgi pork belly is a particularly hearty speciality. This bacon is first dry salted and seasoned with a special blend of spices cold smoked over beech wood and finally dried and matured in the crisp alpine air. Keep the speck in a cool and dry place a cool cellar is a proper place but the fridge as well take the speck out of the vacuum bag to a cool and dry place 3 or 4 days before consume a dry cut surface is normal and doesn t mean loss quality. Speck alto adige pgi to the present day our production process strictly follows tradition.

Careful selection of raw materials a mix of spices from the secret family recipe a delicate smoking with beechwood and a slow and balanced curing in the pure fresh dry air of the venosta valley all give our speck a unique flavour. What is tiroler speck. Speck is an english word meaning fat attested since the early 17th century. Tiroler speck pgi recipes recipes fine bacon strips tasty time savers fine bacon strips tastes as good as ever.

Produced in a traditional manner by austrian farmers tiroler speck is one of the oldest tyrolean specialties whose origins can be traced back to the 1500s. This word also exists in german with the same meaning but it normally refers to pork fat with or without some meat in it.