Small school of speck
Small school of speck
Small school of speck
The long path to Tiroler Speck PGI
The best ingredients, fine techniques and plenty of time. At HANDL TYROL, we need little more for our Tiroler Speck PGI, which has been on everyone’s lips for generations.
See for yourself:
Choice of meat and quality control
Of course, not just any piece of meat goes into Tyrolean Ham. First, it is carefully checked by the Master Curer. For original Tiroler Speck PGI, we use exclusively grown pieces of the best quality. Background, cut and fat content are especially important.
Salting and seasoning
Hand-rubbed with sea salt, juniper, pepper and a clove of garlic, the meat hangs for a minimum of three weeks. The precise quantities of the seasonings are, however, a well-protected family recipe.
The “Suren”
Thanks to the balanced mixture of seasonings, the meat loses moisture and the bacon takes on the flavours of the herbs.
Lightly smoked
The Tiroler Speck PGI is then lightly smoked over beech for about a week. This lends it its classic flavour.
Maturing in mountain air
In the clear air of the Tyrolean mountains, the smoked speck gets plenty of time to mature.
The Master Curer checks it
When the finished Tiroler Speck PGI classic sits on the board approx 6 months later, it has lost up to 42% of its original weight, and has countless hours of work and the strictest quality tests behind it.
