Gailtaler Speck (Protected Geographical Indication)

With the quality seal that stands for the best!
Only speck produced in the Gailtal valley and according to rigid guidelines may be referred to as Gailtaler Speck (Protected Geographical Indication, or P.G.I. for short). Manufacturers have to comply with stringent quality measures, starting from the way they raise their pigs to the ripening process of the speck. Its red colour and layer of snow-white fat are characteristic of Gailtaler Speck P.G.I. Gailtaler Speck has a pronounced smoky, meaty note that is reminiscent of salted meat and particularly aromatic. The consistency of the speck is firm, while it is tender to the bite and literally melts on the tongue.  

Just like in the olden days, Gailtaler Speck P.G.I. is cured and dried. The farmers who make it need salt, garlic, pepper, juniper berries, bay leaves and their own secret ingredients, spices and herbs that are used by the individual families in line with the old traditions. Next, the speck is cold-smoked over a period of approximately two weeks, at low temperatures.  The smoking process is interrupted several times with fresh air. The speck is then left to mature for 3 to 6 months or even longer.

Determining when exactly the speck is ripe requires precisely the right amount of air, patience and experience.
A simple, entirely natural product - and that's why it tastes so wonderful!

A sign of quality:
Gailtaler Speck P.G.I. is marked with green and red quality assurance seals. Gailtaler Speck that is produced by the farmers themselves comes marked with a green seal. This shows that the entire production cycle, from the piglet all the way to the curing, was handled by the farmer. The red seal indicates that the pork was supplied by Gailtal farmers and processed by butchers in the Gailtal.
    

Verein Gailtaler Speck
Chairman: Albert Jank
Tel. +43 650 4282000
info@gailtalerspeck.at
www.gailtalerspeck.at