A SKILL HANDED DOWN THE GENERATIONS AT THE FARM KALTENBRUNNHOF IN CASTELROTTO

At the Kaltenbrunnhof farmstead in Tisana near Castelrotto, the knowledge of how to make good South Tyrolean speck is passed on from generation to generation. It was the granddad who, after the war, began to make speck for other people. At that time each farm still had a “smoke kitchen” and each farmer raised his own pigs. Anything that could not immediately be consumed on the farm had to be cured and smoked to ensure it would keep. Since the owner of the Farm Kaltenbrunnhof had a particularly good reputation as a maker of speck, the craftsmen and innkeepers would bring their sausage meat and hams to him and after some months receive in return Kaminwurzen (smoked sausages) and speck, naturally against payment for the effort involved.

LAUNCHING THE SPECK PRODUCTION

As was usual at that time, son Anton had to assist his father from his earliest youth, and he paid good heed. The son gained the knowledge of how to make good South Tyrolean speck directly from his father. When he took over the farm in Castelrotto in the 1960s, he did not, like some other farmers, look for other work in order to provide for his family with an additional income, but rather started small-scale speck production on the farm. In contrast to his father, he now bought the meat of selected pigs himself and sold sausages and speck in the farm shop, as well as to shops and restaurants in the whole area of Alpe di Siusi.

TRADITION OF SPECK MAKING IN MODERN GUISE

Dieter represents the latest generation to continue the tradition of speck making, personally salting the boned hams using the same spice mixture as his grandfather. The hams are kept for seven days in the curing room in spiced brine at the Farm Kaltenbrunnhof in Castelrotto, 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.

RETAIL STORE AT THE FARM KALTENBRUNNHOF:

Opening hours at the Farm Kaltenbrunnhof:
Monday – Friday
9 a.m. – 12 a.m. and 2 p.m. – 6 p.m.
Saturday
9 a.m. – 12 a.m.
Sunday closed