Homemade speck

6 February 2019

Four years ago our friend Martin proudly showed me the apple trees he had planted himself. When I asked whether he did not think the trees were standing very close together, he answered yes, he knew, but we are starting to raise pigs now and then they have more shade and a little snack in between. Processed by the Hotel Gebhard kitchen.

For context: Tiroler Speck PGI

For context: the following sections describe Tiroler Speck PGI and not the hotel's own speck. Tiroler Speck PGI is a protected geographical indication. It is made from pork such as leg, loin, belly, shoulder or neck, boneless, dry-salted and seasoned. The spice mix contains at least juniper, black pepper and garlic. All production steps must take place in the defined area.

Smoking and drying

It is cold-smoked with at least fifty per cent beech or ash wood, then air-dried. The outside is dark brown, the cut surface reddish with white fat.

The history of speck

For many generations speck served to preserve fresh meat in the mountain farming region. An early dated record is a price fixing of 23 July 1573 for a pound of speck together with sausages.

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