Gailtaler bacon
Gaitaler Speck is an Austrian type of bacon from the Gailtal with a protected designation of origin.
Manufacturing
For the production you typically use sides of bacon whole ( pork belly ). However, it can also pork shoulder , pork loin , pork leg (Schlegel) and parts of the thinning will be processed accordingly.
The curing ( pickling ) is done by dry curing uncompressed meat. In addition to cooking or curing salt , especially pepper , garlic and herbs are added according to regionally typical recipes. Pickling is traditionally done on wooden pickling tables; curing tubs made of plastic or stainless steel are also common. The curing takes place at temperatures of 4 ° C to 10 ° C and a humidity of approx. 70 percent for a period of one to four weeks.
After drying, the meat is cold-smoked ( cold elk ). Only beech wood is used for this, to which a few juniper branches are added. The usual temperature is 22 ° C. It is typical for Gailtaler Speck that this smoking process is interrupted several times and the meat is exposed to the fresh air outside the smokehouse. Traditionally, it was produced exclusively by air drying.
This is followed by a ripening phase in specially equipped ripening rooms at temperatures of 8 to 16 ° C and a humidity of approx. 60 to 80 percent. Depending on the piece of meat used, the maturing time varies from at least 4 to at least 12 weeks.
The Gaitaler Speck has a typical golden yellow outside color and is deep red in the cut with a white fat portion. Cured, smoke and meat flavors dominate over spices. It is described as being mildly salty. The consistency is firm.
Animals
Meat of different breeds of pigs is used for the production. Landschwein , Edelschwein , crossbreeds of both are used as well as Duroc pigs and crossbreeds from recognized Carinthian breeding programs. The pig is carried out according to specified conditions. After slaughter, the fresh meat should have a maximum pH of 5.8. Typically, they are raised in the Gailtail, but animals raised in the federal state of Carinthia are also permitted.
Area of origin
The production of the bacon may only take place in the following communities for approval:
- Dellach , Feistritz an der Gail and Gitschtal
- Hermagor , Hohenthurn and Kirchbach
- Kötschach-Mauthen , Nötsch im Gailtal
- St. Stefan in the Gailtal
Protection of the designation of origin
With the EU regulation No. 1241/2002, the meat product Gailtaler Speck received the status of a protected geographical indication (PGI) on July 10, 2002. The provincial governor of Carinthia or his authorized authority is responsible for monitoring compliance with the protective regulations . The identification is made with a sticker or ribbon containing the producer and the respective control number, which can be used to identify each batch of bacon. In addition to the EU regulation 2001 / C 327/04, the national regulations of the east also apply to Gailtaler Specke. Food Act and the Codex Alimentarius Austriacus .