A spicy enjoyment – the South Tyrolean Speck bacon is a special taste adventure and an ambassador of the country
The South Tyrolean Speck PGI enjoys a particular reputation. The unique taste of the spiced and smoked pork meat comes from the precisely defined processing of the pieces with hand-mixed spices, fresh air and a little smoke.
As early as 1200 AD, the first documents from the trade and the butcher’s guild mention the Speck. Its current name it got in the 18th century. Back then, the people were forced to treat the meat so that they could store it longer. While it was rubbed with salt in the south, it was smoked in northern regions.
South Tyrol, as a borderland between North and South, lived up to its reputation. Butchers and farmers used and still use both methods. They season and smoke their pork. In addition, they supply the Speck with a lot of spicy fresh alpine air. The Speck is a must at a hearty South Tyrolean Marende snack today. And also a good glass of Vernatsch wine.
