Tyrolean bacon
Tiroler Speck is a Tyrolean specialty that is still made in the traditional way by Tyrolean farmers . This traditional food is protected by a European designation of origin .
After the slaughter of the pig of the abdominal and back fat is released from the pig and then washed. Now different spices are mixed in a container . The exact mix of spices varies from manufacturer to manufacturer. The main ingredients are salt , cumin and white pepper . The bacon is now rubbed vigorously with the spices until it is covered with a spice coat. The subsequent production step is the smoked bacon in the smelter . Sawdust from fir trees is used to give the bacon an intense taste . The bacon stays in the smelche for between two and three months, depending on its weight, and then matures in a cool and dark cellar.
Tyrolean bacon is eaten with cheese and wine or as a starter, but is also used in the kitchen like other smoked bacon.
Labelling
The protected geographical indication “Tiroler Speck” may not be translated into any other language. It must be affixed to the label in legible and indelible letters and clearly stand out from any other writing. The designation “Protected Geographical Indication” and / or the short form “PGI”, which must be given in the language of the product, must follow immediately.