SUSTAINABLE PRODUCTION OF HANDMADE SPECK IN CASTELROTTO
The Kaltenbrunnhof farm is a genuine family business where 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.
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 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. The process concludes in a climatized room with a higher degree of humidity. There the ham becomes 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. If vacuum-packed the bacon is durable at maximum 12 degrees at least for 6 months or more without losing its quality. To get the best flavor you should put the bacon out of its vacuum-package a few hours before eating. You should also control your vacuum-package more often if kept longer.