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Farm bars are stocking up on ‚speck’

Farm bars are stocking up on ‚speck’

Larders and cupboards are getting filled up

speck
Late autumn has always been the time when farmers prepare for the coming winter. It is the time for making sausages and speck – the ‚day of slaughter’ is a day off normal farm work for the whole family, as everyone is called on to lend a hand.
‚Happy the man that manages to stock up on enough meat during this time!’ The most common form of preserving meat is the making of ‚speck’ from pork meat.

In this process both halves of the slaughtered pig are salted and rubbed with a spezial spice mixture. Finally, the meat is smoked. There are as many different ways to smoke pork as there are farmers that do it. The basic principle of ‚little smoke, lots of mountain air’, however, is common practice just about everywhere. Farmers are also united over their choice of smoke-producing fuel: juniper branches give the meat a particularly spicy and delicate taste. How long the sides of ‚speck’ stay in the smoke kitchen depends on their thickness, the climactic conditions and the discretion of the farmer. The meat is hung for two to three months, in some places for longer. The last phase in a side of ‚speck’’s career is maturation. It has to be kept for at least 6-8 months in a suitable place, preferably in the cellar, where it can reach full maturity without being exposed to variations in temperature or other disturbances.

Some ‚Red Rooster’ farm bars and restaurants have maintained this original form of ‚speck’ production and serve their own ‚speck’, produced using age-old recipes and techniques. Take the opportunity to try top quality farm ‚speck’ and immerse yourself in a world of customs and old traditions. What better place to enjoy farm ‚speck’ than at the numerous farm bars and restaurants in South Tyrol?