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South Tyrolean Speck – mild and unique |
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| It simply belongs to South Tyrol – as if it were a part of it. The SouthTyrolean Speck. For almost a thousand years South Tyrolean farmers have made it and by now many companies do so. The meat is taken from the hind leg of the pig, slightly salted and then slowly smoked at low temperatures. It is unique in its taste and therefore so popular. More than two million so-called “Hammen” (big peaces of Speck) are yearly produced in South Tyrol, each of which weighs almost five kilograms. Because of its exceptional quality the South Tyrolean Speck has become a world-famous export hit. |
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