Tyrolean Speck

Tyrolean bacon is a Tyrolean specialty that is still made ​​in the traditional manner from Tyrolean farmers. This traditional food is protected by a European origin.

After slaughtering the pig of the abdominal and back fat is released from the pig, and then washed. Now in a container different spices are mixed. The exact mix of spices is different from manufacturer to manufacturer. The main ingredients are salt, cumin and white pepper. The bacon is then rubbed with spices vigorously until he is surrounded with a spice coat. The subsequent production step is the Selchen the bacon in the Selche. For the bacon gets an intense flavor, is geselcht with sawdust from pine trees. In the Selche the bacon is depending on the weight between two and three months, and then ripen in a cool, dark cellar.

Tyrolean bacon is eaten with cheese and wine, or as a starter, but is also used in the kitchen as other smoked bacon.

Identification

The protected geographical indication " Tyrolean bacon " may be translated into any other language. It must be installed on the label in legible and indelible characters and clearly stand out from any other label. The term " protected geographical indication " and / or the short form " PGI ", which is indicated in the lingua franca of the product needs to follow immediately thereafter.