Gailtaler Speck

Traditionally produced in the Alpine Gailtal region since the 15th century, the delicious Gailtaler Speck is an Austrian variety of bacon. The meat used for its production must come from pigs reared either in the Gailtal Valley or the wider Carinthian area.

It is first dry-salted, pressed, and marinated in brine; then seasoned with pepper, garlic, and juniper; and lastly air-cured and cold-smoked over beech and elder wood. Characterized by a rich, salty flavor and a well-pronounced aroma of smoked meat, this Carinthian delicacy is typically enjoyed as an appetizer but it can also be used in cooking, as it imparts a smoky flavor to various dishes. Gailtaler Speck is marketed with two different types of tags: the green ones indicate an artisan product, handmade by farmers, while the red ones are reserved for the Gailtaler Speck made by commercial producers.