THE SMOKING PROCESS OF TROCKER SPECK
The oven has a water filter that removes all harmful elements from the cold smoke at a temperature of 18°C.
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. The process concludes in a climatised room with a greater degree of humidity. There the hams become encrusted with a harmless layer of mould that gives the meat a nutty taste. This layer is washed off with clean water before the speck goes on sale.
SUSTAINABLE PRODUCTION OF HANDMADE SPECK IN CASTELROTTO
The Farm Kaltenbrunnhof is a genuine family business and the speck is exclusively handmade. The energy for the smoking oven and the air conditioning systems is largely produced by the farm. In 2010 the farm and its speck production has been renovated and adapted to the latest European hygiene regulations.
HOW BEST TO ENJOY TROCKER SPECK
Vacuum-packed speck kept in a cool, dark place or in the fridge will keep for several months. For the aroma to develop properly, the speck should be removed from its packaging some hours before consumption. The rest of the speck can be wrapped in a cloth, or placed between two plates and put back to its cool and dry place. It will then remain fresh for several weeks.