On the Kaltenbrunnhof farm in Tisana near Castelrotto the knowledge of how to make good handmade South Tyrolean Speck has been passed on from generation to generation. This bacon – Speck as we call it – is a typical South Tyrolean specialty with a characteristic nutty flavor and a dark red and white marbled structure. It is usually eaten as a snack in the late afternoon. The flesh is firm, but not hard and it has a delicate flavor.
The boned ham is salted with a mixture of salt, pepper, pimento, juniper berries and other “secret” ingredients by hand. The ham remains in a spiced stock in a curing room for seven days, where it is regularly turned by hand so that the full aroma of the spices can be absorbed. Then the ham dries for three weeks in a cool room.
THE SMOKEHOUSE OF SPECK AT OUR FARM IN CASTELROTTO
The constant resupply of fresh mountain air and smoke is regulated automatically and after one week the ham can be transferred to a climatized room. The curing of the meat not only extends the storage life but it also adds the typical spicy aroma. 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
We offer our delicacies in our retail shop directly on our farm.
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.
Saturday 9 a.m. – 12 a.m. Sundays and public holidays closed
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