DE
EN
IT
Willkommen
History
Tyrolean smoked bacon, a special type known as 'Speck' in German or "das schwarz G'selchte" in dialect, has had its firm place in indigenous cuisine for centuries. Speck products were known back in the 13th century, although they do not seem to have been mentioned by that name until 500 years thereafter. In those days, it was difficult to cool meat adequately. So because of its slow perishability and high nutritional value, Speck was highly popular. It helped farmers to overcome long hard winters. Depending upon the geographical location, Speck was either cured or smoked to make it last even longer. This led to a variety of traditional recipes and methods that still make it unique today - indeed every single portion. Over the years, Speck became a speciality that was served at celebrations and banquets. Today no Tyrolean 'Jause' (a traditional snack) is conceivable without a good piece of Speck.
360° Panorama Tour
Kaiserspeck
More
Kaiserspeck
The KaiserSpeck from the Tiroler Speckeria is a particularly hearty variety. It is cut from the rear loin. For this reason, the KarréeSpeck is very similar, albeit without a fatty crust. This makes it particularly tender but still very tender.
Order
Schinkenspeck
More
Schinkenspeck
SchinkenSpeck is a very typical Tyrolean Speck. It is cut from the shoulder. The meat is particularly tender and contains very few strips of fat.
Order
Bauchspeck
More
Bauchspeck
The classical Tyrolean BauchSpeck has a high amount of fatty strips, which give it it's special taste. BauchSpeck is the one that must be an integral part of a traditional Brettljaus'n snack and is ideally suited for cooking e.g. Tyrolean Speck dumplings, sauerkraut and plain Tyrolean dumplings.
Order
Karreespeck
More
Karreespeck
Der Tiroler Karréespeck ist würzig und kernig im Biss. Das traditionelle Fett-Randl ist optisch und kulinarisch ein Vergnügen.
Order
Lagerung
Storage
So that the Speck can develop its natural taste, the following should be observed during storage. Fold the open Speck into a dry linen cloth or butter paper. The ideal storage temperature is 15 - 18 degrees Celsius. Suitable places for this are a larder, a cellar, or the vegetable compartment of a refrigerator. Prior to consumption, Speck should be allowed to breathe at room temperature for two to three hours. This way, the Speck develops it full aroma, similar to red wine. When stored correctly, Speck will keep for three months.
Kontakt
Contact
Speckeria Neuböck GmbH

Adresse:
Hofgasse 3
6020 Innsbruck
Tirol
Österreich

Telefon: +43-512-562068
Fax: +43-512-934753
Legal notice
Speckeria
Fa. Neuböck
Herzog-Friedrich-Straße 30
A - 6020 Innsbruck

This website was assembled with the highest degree of attention to detail. Nevertheless, we cannot accept liability for the completeness, topicality or correctness of the content. Liability for damages, irrespective of their nature, is therefore not accepted. Despite exercising careful attention to detail upon the content of external links, we assume no liability for it. The content of external sites is the responsibility of their respective operators. Any personal data that entered upon this site are used by us solely for the purpose intended and can be deleted upon request.