Production Cycles

Rohstoff Kennzeichnung Salzung Räucherung Reifung Geschmack Kontrolle Prüfung Schneiden
 

Raw material

Raw material

Only lean and succulent pork thighs are used for making speck from Alto Adige.... More

Marking

Marking

The date of start of production is branded onto the meat.... More

Seasoning

Seasoning

Salt and herbs are applied by hand, while a secret family recipe creates the meat’s characteristic aroma.... More

Smoking

Smoking

Maximum care and attention is paid to the smoking stage, during which special wood and carefully controlled smoke at an ... More

Aging

Aging

During ageing, the temperature and humidity of the air are monitored with precision.... More

Flavor

Flavor

A fi ne layer of mould enhances the taste.... More

Control

Control

Finally, each thigh of speck is inspected.... More

Test

Test

In the case of compliance with the production guidelines, a fi re-branded mark is applied to the rind.... More

Cutting

Cutting

With the aid of a special piece of equipment, the speck is fi nely sliced for self service trade.... More