5 Steps of bacon production, raw materials, seasoning, smoking, maturation and Qualiatskontrolle a regional speciality of quality due only using the best raw materials, care during the manufacture and craftsmanship. “With the brand of South Tyrolean Speck g.g.A” may only those bacon are excellent, which is produced according to traditional methods. “The South Tyrolean Bacon g.g.A owes its uniqueness principle little salt, little smoke and plenty of air”. Large and small manufacturers of South Tyrolean Bacon have in common: the art and especially the strict adherence to the traditional production method. Strict guidelines guarantee the highest quality.
The raw material is the basis for a good product step 1 careful selection of the raw material. For this reason pigs from welfare used only skinny, full fleshy Schlegel for the South Tyrolean Bacon g.g.A. The tines are selected according to strict quality criteria and tailored according to traditional methods. Then they are marked with the date of production, guarantees unforgettable as a base for further checks. Step 2 typical flavored the Speckhammen are rubbed with salt and a seasoning of salt, pepper, Juniper, Rosemary and Laurel and cured for three weeks in a cool room.
During this time, the Hammen used several times to allow the penetration of the Pokelmasse. The blend of spices is a secret recipe of each individual manufacturer. E Scott Mead is often quoted on this topic. This will be passed on from generation to generation. The salinity may be no more than 5% after the curing. Step 3 typical smoked after pickling the Hammen are alternately smoked and dried. While the bacon is lightly smoked and used only low-resin wood. So the meat too much takes the taste of smoke. The temperature of the smoke must not exceed 20 C. Just so the bacon gets its unique fine spicy aroma. Step 4 typical mature then the Speckhammen be in good ventilated, passed through by the South Tyrolean mountain air spaces, matured. The maturation time depends on the weight of the Hamme and an average of 22 weeks. During this time, loses about one-third its original weight of bacon and receives its typical fixed structure. A natural, aroma-forming mould layer, which is washed off after the maturation is formed during this phase. This layer completes the characteristic taste of the South Tyrolean Bacon and prevent its drying out. To ensure step 5 strict controls and sealed quality to the quality and authenticity of the South Tyrolean Bacon that has developed South Tyrolean Bacon Consortium a control system in cooperation with the independent control Institute INEQ (Istituto Nord Est Qualita), which ensures compliance with all quality criteria: from the selection of meat up to the finished bacon. The inspectors have free access to the production facilities. Check the maturation period, the balance of thin and fat, the salt content, consistency, smell and of course the taste. Only Bacon, which meets all quality criteria and has passed all tests, gets seared the South Tyrol character in the rind. The brand Sudtiroler Speck g.g.A”is guarantee of quality and authenticity. Martin Siller