The secret of original South Tyrolean Speck: Careful production from the receipt of produce through to packaging the delicious ham. The South Tyrolean speciality has been produced at the Naturns factory on the basis of a traditional recipe for over 30 years. When it comes to climate, the ham goes through all four seasons as it matures. And that is precisely what distinguishes the unique taste!
At the start of production in particular, care and high-quality raw materials are enormously important for Original South Tyrolean Speck. Therefore, the hams are marked with a dated stamp indicating the start of production. This allows guaranteed traceability at every further step.
The hams are cured for up to three weeks in cool rooms with an individual blend of seasonings, consisting of 21 herbs that reflect the flavours of the region. These include wild thyme. The ham is hand-rubbed with the refined seasonings.
The hams are then briefly dried, after which they are cold smoked over beechwood for ten days. During this process, the temperature must not go above 20 degrees Celsius. This gives the hams a pleasant smoky aroma.
The hams are then matured in so-called maturing chambers for around 20 weeks in the clear mountain air of South Tyrol. During this time, they also form their characteristic fine layer of mould. This is what gives Merano Speck its unique taste. The layer is washed off after the ham has matured. Finally, the ham dries for a further three to four days.
Our Original South Tyrolean Speck is subject to strict consortium guidelines. Only then may it bear the protected geographical indication (PGI). These requirements include the salt content in the end product and the smoking time. Regular checking and controls ensure compliance with the regulations and the consistently high quality of our Merano Speck.
Our hams for counter service and self-service products are sliced and packaged at the Merano Speck factory.
