Since 2013, farmer Markus has been raising around 50 pigs per year at Fronthof, being part of the "South Tyrolean Farmers' Speck" project. The piglets come from small South Tyrolean farms, growing up with free-range access, hay from mountain meadows and spring water. Markus handles the processing himself. The whole animal is used – just like in the old days. Seasoned according to a family recipe, smoked with beechwood, aged in the Gothic stone cellar up to 14 months. The result: speck with fine marbling, Kaminwurzen and salami. Tender, juicy, available only in limited quantities.
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