The art of South Tyrolean bacon production: tradition, quality and authenticity
The production of South Tyrolean bacon is a traditional art based on centuries-old methods and family recipes. The quality mark “South Tyrolean Speck PGI” is only awarded to bacon that is produced using these traditional methods. The uniqueness of South Tyrolean bacon lies in the principle of “little salt, little smoke and lots of fresh mountain air”.
Two production methods, a unique symbiosis
The production of bacon in South Tyrol combines the Mediterranean and Nordic methods. While the Mediterranean method uses salt and air-drying to create an air-dried ham, the Nordic method uses salting, seasoning and smoking. South Tyrol has developed its own production process at the interface of these two cultures. A symbiosis of smoking and air-drying makes the bacon unique and unmistakable.
Family recipes and individual spice blends
Each producer has their own family recipe for their bacon, which is passed down from generation to generation. The selection of raw materials is crucial and only lean, full-meat pork legs from species-appropriate husbandry are used. Transport conditions are subject to strict rules, and live cattle imports and frozen meat are taboo for production.
The typical spice crust, consisting of juniper, rosemary, marjoram, laurel and occasionally garlic, coriander or caraway, gives South Tyrolean bacon its unique aroma. The spice mixtures vary between producers and contribute to the individuality of the bacon.
From the cure to mild smoke: The art of smoking
Before smoking, the ham legs are cured in a cool room for up to three weeks. The curing mixture penetrates several times during this time, and curing is handled differently depending on the recipe. The salt content in the final product cannot be more than 5%.
Smoking follows the golden rule: little smoke and lots of fresh mountain air. The ham legs are lightly smoked and air-dried alternately with low-resin beech wood. The smoke temperature must not exceed 20 degrees Celsius so that the smoke can penetrate the pores. This careful smoking gives the bacon its mild taste.
Ripening time and mold layer: The path to perfection
After smoking, the South Tyrolean bacon matures in well-ventilated rooms at constant temperatures and optimal humidity. The maturation period is an average of 22 weeks, during which the bacon loses around a third of its original weight and acquires its typical, firm structure.
A natural layer of mold forms during the ripening period, which is a harmless process to health. This layer protects the bacon from drying out too much and ensures even ripening inside. After maturation, the layer of mold is washed off and the South Tyrolean bacon is ready for quality control.
Strict controls for the highest quality and authenticity
The South Tyrolean Speck Consortium, in collaboration with the independent control institute IFCQ, has developed a control system that ensures compliance with all quality criteria. Inspectors have free access to the production facilities and check the ripening time, the ratio of lean and fat content, the salt content, the consistency, the smell and the taste.
Only bacon that meets all quality criteria receives the “South Tyrolean Speck PGI” quality mark. This brand is a guarantee of the highest quality and authenticity, and only this quality bacon may be sold with the green carrier bar.
The production of South Tyrolean bacon is therefore not only a culinary tradition, but also an art that combines the highest craftsmanship, quality and the preservation of family recipes. The bacon becomes a symphony of flavors that reflects the history and culture of South Tyrol.