Its origin and production according to traditional methods make it unique.
Mildly smoked and matured in South Tyrolean mountain air for a long time (22-24 weeks).
Typical characteristic aroma.
South Tyrolean seasoning: mild, Mediterranean taste.
South Tyrolean bacon Christanell is lactose-free, gluten-free.
South Tyrolean bacon Christanell is without added flavor enhancers.
South Tyrolean bacon Christanell Storage conditions: store at room temperature.
To date, little has changed in the traditional production of South Tyrolean bacon Christanell. At Christanell GmbH, the flails are still rubbed by hand with salt and spices, which is particularly gentle. Machines are only used for control, for example to keep the temperature and humidity constant throughout the ripening process.
South Tyrolean bacon g.g.A. is a mildly smoked and at least 22 weeks matured raw ham, which is produced in South Tyrol. Since 1996, South Tyrolean bacon is a protected geographical indication (g.g.A.) of the European Union.
Christanell GmbH has been producing South Tyrol branded beef in Naturns for over 20 years. Today, Speck is one of the most important export goods in South Tyrol - and one of the most tested quality products in South Tyrol.
When great-grandfather Mathias Christanell founded the Christanell company in 1903, he laid the foundation for a Christanell principle that still shapes the butcher's service today: the whole family is involved in the work. Not only that, but all important work is personally taken over by family members. The present owner Josef Christanell got the business handed over by his father. Together with his brothers, he was one of the first bacon producers in South Tyrol to produce South Tyrolean bacon in larger quantities. Today everything is in the hands of Josef's family.
The seal South Tyrolean Speck g.g.A. may only guide who adheres strictly to the specifications. Only the best fresh meat quality from certified farms can be processed, the lean and fat content and the salt content must be consistent and a ripening period of about 22 weeks is required to give the bacon its particularly mild taste. "Just this gentle maturation in the pure South Tyrolean mountain air, mixed with the Mediterranean-influenced climate, makes the South Tyrolean bacon so distinctive," says Josef Wechner. To date, little has changed in traditional production. At Christanell GmbH, the flails are still rubbed by hand with salt and spices, which is particularly gentle. Machines are only used for control, for example to keep the temperature and humidity constant throughout the ripening process.
South Tyrolean Bacon Austria
