John Myers
Tyrolean bacon is a meat specialty from the Alpine region. It is characterized by its mild smoky flavor and a special spiciness. Due to its centuries-old tradition, it is considered particularly worthy of protection and bears the EU seal “Protected Geographical Indication”. The origins of the specialty go back to Tyrolean farms, where pigs were kept for self-sufficiency for a long time. After the slaughter, however, there were insufficient cooling options, so some of the meat was processed into durable Tyrolean bacon.
To this day, the tradition is passed on from generation to generation on the farms. EU protection ensures that Tiroler Speck can only be produced in Tirol. It has to be made in a traditional way, but the pigs that provide the belly and back bacon don’t have to be local.
For the classic preparation of Tyrolean bacon, the meat is seasoned dry, i.e. rubbed with salt, a little pepper and other spices. Which other spices these are varies from manufacturer to manufacturer. Almost every farmer has his own recipe.
The pieces of meat mature in the spice marinade for several weeks. During this time, the marinade is carefully massaged in and the meat is turned over. After curing, the pieces of meat go into the so-called smokehouse for smoking. At a maximum of 20 degrees Celsius, they are smoked over beech or ash wood, sometimes also over fir wood chips. The smoking process takes two to three months, at the discretion of the manufacturer.
Last but not least, the Tyrolean bacon is stored in a cool, dark cellar with constant humidity to mature and dry. This phase must be neither too long nor too short so that the bacon can develop its typical aroma without becoming too soft or watery.
Finished Tyrolean bacon is dark red to brownish in color and has a white layer of fat. The taste is smoky and spicy. The bacon is often eaten as a starter with cheese and a suitable red wine.
The designation “Tiroler Speck” must be legibly and clearly stated on the label and must be accompanied by the designation “Protected Geographical Indication” or the abbreviation “g. G. A.” This guarantees the consumer that it is a traditionally produced specialty from Tyrol. If there is also the red and white AMA quality mark on the packaging, the animals for slaughter also come from Austria.
