Kaltenbrunner Speck has been produced on the Kastelruth farm for generations. First, it was grandfather, then father, and now it's son Dieter who continues the bacon production. Lean pork legs are rubbed with a special spice blend of juniper berries, sea salt, pepper, and other ingredients. The hams are then aged for several weeks in the curing room, where they are repeatedly turned to absorb the full aroma of the spices. The hams acquire their typical flavor, color, and shelf life in the smokehouse, through cold smoking with selected woods.
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