Kaltenbrunnhof by Dieter Trocker

Kaltenbrunner Speck has been produced on the farm in Kastelruth for generations. First it was the grandfather, then the father, and today son Dieter continues the speck production. Lean pork legs are rubbed with a special spice mixture of juniper berries, sea salt, pepper, and other ingredients. The hams then mature for several weeks in the maturing room, where they are regularly turned so that they absorb the full aroma of the spices. The hams get their typical taste, color, and shelf life in the smoking chamber through gentle cold smoking over selected woods.