We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.

Speck Adviser - SPECKTACLE

Our Speck

Our Speck (South Tyrolean Ham) is made according to an ancient recipe from full meat pig thighs.

Lightly salted, typically seasoned and finely smoked the Speck needs some time to cure quietly and mature in the mountain air for 6 months.

At the end of the long aging period the Speck is ready to be sold in our shop. Depending on your requirements we offer you loose or vacuum-packed Speck, as a whole or divided.

Good Speck should not be too lean, otherwise it is too salty and the Speck does not meet the attributes mentioned above.
As the pork thighs are processed as grown, marbled Speck is nothing more than a product of high quality.
Tips for consumption & storing:
  • Vacuum bags should not be damaged
  • Unpack the product from damaged vacuum bags
  • Remove the packaging foil from your piece of Speck and allow the Speck to breathe for at least one hour at room temperature so that it has a chance to develop its full aroma.
  • Once unwrapped from its original packaging, you can safely store the Speck in a cool and dark place (cellar).
  • The cut surface of open Speck may dry out. This means no loss of quality. Simply cut off a slice to continue enjoying.

Thomas Mair
Safe shopping
SSL connection and multiple payment options - shopping at Meatery is always a safe experience
Info & Services
Business hours
Monday to Friday:
8.00 am - 12.00 am
3.00 pm - 7.00 pm

8.00 am - 12.00 am
3.00 pm - 6.00 pm
Piazza Floriani, 1
I - 39030 Valdaora (BZ)
Phone +39 0474 496216
Piazza Floriani, 1 I - 39030 Valdaora (BZ) Phone +39 0474 496216
© 2024 Meatery OHG of Thomas Mair & Co. VAT No. IT01303270217 produced by Zeppelin Group - Internet Marketing