Authentic Zillertal speck
Homemade herb-cured speck: Delicious and best served wafer-thin
Curing and smoking speck has a long tradition, with farmers traditionally salting and smoking their meat to preserve it for longer. This method of preservation is still used in Tyrol today.
To offer our guests authentic Zillertal speck of the highest quality, we have been smoking our own speck at the 4-star Kräuterhotel Hochzillertal for some time now. We love enjoying our homemade speck in the company of our guests and the whole family - come and taste it for yourself. You can also buy our speck to enjoy back home with your loved ones
Our herb-cured speck: Refined for your enjoyment
How Hochzillertal herb-cured speck is made
We use only lean pork loin to produce our homemade herb-cured speck. We carefully select the meat and source it from our local butcher. Salting is essential for producing excellent herb-cured speck. We use our own recipe and salt the meat carefully by hand. Alongside pure sea salt, we use a special blend of spices and, of course, our natural herbs. These give the herb-cured speck its distinctive flavour. The herb-cured speck then rests in the brine for three to four weeks, during which it is regularly turned. But salting is not the only important step in producing herb-cured speck – smoking is equally crucial. Smoke from resin-free beechwood chips is brought to the correct temperature so that the herb-cured speck can develop its beautiful colour and distinctive flavour.
Our Hochzillertal herb-cured speck must mature for around 20 weeks after smoking. Chef Michael regularly checks the temperature and the maturation process to ensure that the herb-cured speck can develop its full flavour and be enjoyed by our guests at Restaurant Liebstöckl.
