Südtiroler Speck: Tradition, Genuss und Qualität aus den Alpen

South Tyrolean Speck is much more than just a meat product - it embodies the tradition , culture and craftsmanship of an entire region. In this comprehensive article, we delve into the world of South Tyrolean Speck , from its rich history to its production and its health aspects.

The history of South Tyrolean Speck

The tradition of bacon making in South Tyrol goes back a long way and is closely interwoven with the history and culture of the region.

Origins and early history

  • Ancient roots : The Romans already knew techniques for preserving meat, which laid the foundation for later bacon production.
  • Medieval development : The first documented mention of bacon in South Tyrol dates back to 1200 AD in commercial registers and butchers' regulations.
  • Etymology : The term "Speck" comes from the Middle High German "spec" and the Old High German "spek", which means "thick, fatty".
  • Essential food for survival : In the mountains of South Tyrol, bacon production developed as a method of preserving meat and surviving the winter months.

Traditional production and meaning

  • Rural tradition : South Tyrolean farmers produced speck mainly for domestic use in order to preserve meat all year round.
  • Christmas Slaughter : Traditionally, pigs were slaughtered at Christmas time.
  • Family secret : The recipe for making bacon was closely guarded and passed down from generation to generation.
  • Unique preservation method : South Tyrolean Speck is the result of a combination of two preservation methods: air-drying from the Mediterranean region and smoking from Northern Europe.

From household use to export hit

  • 18th and 19th centuries : First written mentions of the term "Speck" in South Tyrolean documents.
  • Industrialization : With the improvement of transport routes in the 19th century, the supra-regional trade in South Tyrolean bacon began.
  • 20th century : The reputation of South Tyrolean Speck grew steadily and it became a popular export product.

Modern times and quality assurance

  • 1976 : Foundation of the South Tyrolean Speck Association for promotion and quality assurance.
  • 1996 : Award of the PGI (protected geographical indication) seal by the European Union.
  • Today : South Tyrolean Speck PGI is an internationally recognized quality product that combines tradition and modern food safety.

Origin and regional significance

The South Tyrolean Speck PGI is deeply rooted in the culture and landscape of South Tyrol:

  • Unique climate : With over 300 days of sunshine a year and clean mountain air, South Tyrol offers ideal conditions for bacon production.
  • Cultural fusion : In South Tyrol, Alpine and Mediterranean cultures meet, which is reflected in the character of the bacon.
  • Traditional production : The producers still make the bacon according to old farming traditions, but combine modern methods with traditional family recipes.
  • Culinary versatility : South Tyrolean speck is not only a pleasure to eat on its own, but is also a component of many traditional dishes such as speck dumplings and the typical South Tyrolean Marende (snack).
  • Festivals and traditions : Annual events such as the South Tyrolean Speck Day in Naturno and the South Tyrolean Speck Festival on the Kronplatz celebrate the cultural significance of speck.

This rich history and deep regional roots contribute significantly to the special character and appreciation of South Tyrolean Speck.

What makes South Tyrolean Speck so special?

South Tyrolean Speck PGI (Protected Geographical Indication) is characterized by its unique production method, described as "a little smoking, a little air drying". This combination gives the Speck its characteristic flavor and tender consistency.

  • Tradition : Speck production in South Tyrol can be traced back to 1200 AD.
  • Quality : Strict controls and the PGI seal guarantee the highest quality standards.
  • Taste : The special spice mixture of rosemary, bay leaves, juniper, pepper and a little salt creates the unmistakable aroma.

Production of South Tyrolean Speck

  1. Selection of meat : Pork hams from selected pig breeds are used.
  2. Seasoning : The pieces of meat are rubbed with the typical spice mixture.
  3. Smoking : The bacon is gently smoked at a maximum of 20°C.
  4. Drying : The bacon then matures for an average of 22 weeks in the fresh mountain air.

Conclusion

South Tyrolean Speck is a quality product with a long tradition and a unique taste. Its rich history, deeply rooted in the culture of South Tyrol, is reflected in every bite. From its medieval origins as a peasant preservation method to its current status as an internationally valued PGI product, South Tyrolean Speck is the culinary heritage of an entire region. The unique combination of Mediterranean air drying and northern European smoking methods, coupled with the special climate of South Tyrol, makes this Speck an unmistakable delight. Whether as a starter, in traditional dishes or as an ingredient in modern cuisine - South Tyrolean bacon enriches every meal with its unmistakable aroma and centuries-old tradition.

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Free Shipping

Starting from 99€ order value

Sustainable packaging

No unnecessary plastic

South Tyrolean tradition

Handicrafts from South Tyrol

our mission

Bringing South Tyrolean tradition closer