FROM THE FARM IN CASTELROTTO
At the Farm Kaltenbrunnhof in Tisana near Castelrotto the knowledge of how to make good handmade South Tyrolean speck is passed on from generation to generation. Speck is a typical South Tyrolean specialty with a characteristic nutty flavour and dark red and white marbled meat. It is usually eaten as a snack. The flesh is firm, but not hard and it has a delicate flavour.
The boned hams are salted by hand with a mixture of salt, pepper, pimento, juniper berries and other “secret” ingredients. The hams remain for seven days in the curing room in spiced brine, where they are regularly turned by hand so that they absorb the full aroma of the spices, then they are dried for three weeks in a cool room.
THE SMOKEHOUSE OF SPECK AT THE FARM IN CASTELROTTO
The constant resupply of fresh air and smoke is regulated automatically and after one week the hams can be transferred to a climatised room. A maturing process that will last several months now begins, with a constant 75% air humidity and a temperature of 13°C, as well as constantly circulating air.
RETAIL STORE AT THE FARM KALTENBRUNNHOF:
The Farm Kaltenbrunnhof is situated near Castelrotto in the small hamlet Tisana.
Opening hours at the Farm Kaltenbrunnhof:
Monday – Friday
9 a.m. – 12 a.m. and 2 p.m. – 6 p.m.
9 a.m. – 12 a.m.