Somewhere between tradition, childhood memories and cliché
Speck bacon – typically South Tyrolean.
The cliché notwithstanding, speck is a popular small gift, an essential part of a snack platter, and a treat for the taste buds of gourmets and genuine connoisseurs. Typical, yes – and yet there are differences. In flavour, in processing, in quality. The typical Sesto speck comes from Villgrater, where it has been seasoned, dry salted and mildly smoked according to an ancient recipe and traditions for generations. It matures for a whole six months in the shop’s own curing room. Insider knowledge: the original Villgrater speck is really something special. For master butcher Lois, only the best legs of pork are worth considering. Quality consciousness, a wealth of experience gained over generations, a love of the product and plenty of time – these are the ingredients that make up a culinary flagship.
And whilst we’re on the subject… “nice and soft” is not a feature of good speck. Really good speck is hard. This is the only way that it would have tasted at “naina” (second breakfast) – nowadays more likely to be known as brunch – with Grandfather: direct from the wooden platter, the speck cut with a sharp knife from the crust to the rind in thin slices, then finely diced. To go with it a piece of Val Pusteria “breatl” (bread) and, for Grandpa, a “glaggile” (drop) of wine.
Incidentally it is also possible to find excellent speck at the Tschurtschenthaler family’s “Hofmetzgerei Steinmetz”.