Even when purchasing the raw product (hams), we make sure that we only select 1st quality goods. We have set our own quality standards, which must be strictly adhered to. Immediately after processing the hams, they are seasoned with salt and natural spices according to an old, traditional recipe handed down to us by our grandfather Josef Gruber. We also take care not to exceed our specified limit value when salting so that the end product has a mild yet spicy flavour.
After this procedure, the seasoned hams are transferred to the curing room, where they are cured using our in-house processes. The hams are then transferred to the smoking chamber, where they are lightly smoked with local natural woods. Finally, they are stored in the curing chamber, where the speck is dried in the fresh mountain air of the Villanderer Sonnenhang.
A well-stored speck should mature for at least 6 months. It should also not be too lean, as otherwise it will no longer be as mild - something a true speck lover will clearly notice.
You can find different types of bacon on our shelves:
- Traditional speck from pork hams
- South Tyrolean branded bacon
- South Tyrolean farmer's bacon
- Belly bacon for all those who love streaky bacon
- Lean bacon without fat
- Speck Gran Riserva with over 12 months maturing time
- Mezzett speck like in the old days
- Guanciale, if you want something really hearty
How do you handle bacon properly?
- Do not damage the vacuum bag.
- If the vacuum bag is damaged, remove the bacon.
- Store the bacon in a cool, dry place (preferably in the cellar, alternatively in the fridge).
- Remove the bacon from the vacuum bag 3-4 days before eating and leave it to breathe in a cool, dry room.
- If the cut surface of the bacon dries out, this is completely normal and does not result in a loss of quality.
- If mould forms on the bacon, this is also normal as it is a mature product (similar to cheese). The mould can simply be brushed off.
