We already take care by purchasing the raw meat (of pork) as we only treat first class quality products. Immediately after main preparation of the pork meat, it passes to a salt and natural spices treatment based on a farmer’s traditional receipt handed to our time by our grandfather Josef Gruber.
During the salt treatment it is important don’t exceed the determined limit of quantity to gain the specific mild taste. After this treatment the pork meat is going to be pickled by a homemade system and stored in a cool place for desiccate in the fresh mountain air of the Villandro sunny slope.
Well stored speck is measured by the age of six or six and a half month. The connoisseur knows about the mild taste based on the not too low fat content.
How to treat the speck:
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