Raich Speck

Speck Bacon ripened 6-7 months core piece app. 0,5 kg. - Speck Raich

The classic bacon is made selected lean pork legs. Only cold smoke beech wood and fresh juniper is used to produce the traditional bacon. The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.

Speck Alto Adige PGI core piece app. 0,5 kg. - Speck Raich

South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.

Speck Bacon Riserva ripened 1 year core piece app. 0,8 kg. - Speck Raich

The maturing time for the Speck Riserva is at least one year and the meat is produced only Italian pigs of selected breed. Bacon Riserva gets its special flavour the use of natural sea salt and a light smoking with beech wood and juniper.

Speck Bacon Riserva ripened 1 year corner piece app. 1,2 kg. - Speck Raich

The maturing time for the Speck Riserva is at least one year and the meat is produced only Italian pigs of selected breed. Bacon Riserva gets its special flavour the use of natural sea salt and a light smoking with beech wood and juniper.

Speck Bacon ripened 6-7 months 1/4 app. 1,2 kg. - Speck Raich

The classic bacon is made selected lean pork legs. Only cold smoke beech wood and fresh juniper is used to produce the traditional bacon. The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.

Speck Bacon ripened 6-7 months half flitch 1/2 app. 2,2 kg. - Speck Raich

The classic bacon is made selected lean pork legs. Only cold smoke beech wood and fresh juniper is used to produce the traditional bacon. The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.

Speck Alto Adige PGI whole flitch app. 4,5 kg. - Speck Raich

South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.

Speck Alto Adige PGI half flitch app. 2,2 kg. - Speck Raich

South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.

Speck Bacon Riserva ripened 1 year whole flitch app. 6 kg. - Speck Raich

The maturing time for the Speck Riserva is at least one year and the meat is produced only Italian pigs of selected breed. Bacon Riserva gets its special flavour the use of natural sea salt and a light smoking with beech wood and juniper.

Speck Bacon ripened 6-7 months whole flitch app. 4,5 kg. - Speck Raich

The classic bacon is made selected lean pork legs. Only cold smoke beech wood and fresh juniper is used to produce the traditional bacon. The processing is done traditionally and gently by hand to guarantee our customers a distinctive taste and high quality.

Speck Alto Adige PGI 1/4 app. 1,2 kg. - Speck Raich

South Tyrolean Speck PGI is the guarantee of the highest quality and authenticity. Only selected specialities that meet the exact criteria are allowed to bear the "protected geographical indication" seal of quality. The bacon may only be produced pork legs and according to traditional methods in South Tyrol. Only if all quality criteria are fulfilled and all controls are passed, the bacon may be named after its origin South Tyrol.