South Tyrolean ham

South Tyrolean ham

€4,19
€41,90/kg
Tax included. Shipping calculated at checkout.
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  • South Tyrolean ham, vacuum-packed
  • Packaging size: 100g or 200g sliced ​​or 200g in one piece
  • classic, spicy taste with herbal notes
  • Recommended consumption: thinly sliced ​​or whole
Nährwerttabelle
per 100 g 
energy  1643 kJ 395 kcal
Fat 29g
hereof: saturated fatty acids 9.9g
carbohydrates <0.5g
of which sugar <0.5g
protein 33g
Salt 4.7g

Our South Tyrolean ham will keep for at least 7 days after it arrives at your premises or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Pork, salt, dextrose, spices, spice extracts, preservative: sodium nitrite, beechwood smoke

Due to the production process, the final product may contain traces of nuts ( pistachios ), egg , milk and wheat ( gluten ).

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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Buy South Tyrolean Speck

Freyberger Premium Quality

Offering premium quality meat and meat products is a tradition in our family business. We have been committed to this since 1958. This also applies to our South Tyrolean ham. When selecting our supplier, we are guided by our values. That is why we chose Pfitscher from South Tyrol. You can not only buy it in our shop in Nuremberg, but you can also order it easily online at any time.

What makes South Tyrolean bacon special

Ham production begins with the choice of the raw material. High quality can only be achieved if all components are right, from feeding to the conditions in which the animals are kept, from the slaughter of the animals to the maturing of the meat. The result is a South Tyrolean bacon that is lean but at the same time juicy. The designation South Tyrolean bacon or ham is a geographically protected designation and must therefore always be produced in the South Tyrol region.

Which parts are used to make South Tyrolean ham

Bacon from the neck and back or the belly of the pork have always been part of traditional South Tyrolean products. However, South Tyrolean bacon is, as the name suggests, made from the ham, the leg of the pig. All products are aromatic, spicy and delicious. The main difference lies in the fat content and the structure of the meat.

How pork becomes South Tyrolean bacon

Sun and fresh mountain air are part of the secret of high-quality South Tyrolean bacon. A balanced herb mixture based on traditional recipes provides the special flavor. Added to this is the mixture of northern and southern Italian production methods: smoking in the north and drying in the air in the south. Both are combined in the production process in South Tyrol. A long ripening period in the fresh air makes the final contribution. South Tyrolean bacon, air-ripened, is the successful product.

Store properly

How to protect bacon from drying out

To protect against drying out, South Tyrolean farmers use two soup plates. The bacon goes into one and is covered with the other. This protects the bacon and allows the necessary air circulation. Storing it in a wax cloth, kitchen towel or parchment paper saves space. Plastic bags, on the other hand, are not suitable as they lack oxygen. Condensation must be avoided. This is especially true for bacon that has already been sliced. It is best kept in a fresh food container with a ridged bottom.

How to cut South Tyrolean bacon

The intended use determines the right cutting technique: Depending on your personal taste - whether with more or less fat - cut the rind off a piece of bacon. Cooked with stews or cabbage, it gives these dishes an incomparable aroma. If you want to make the famous Tyrolean ham dumplings, the bacon is finely diced. To enjoy it on its own with a snack or with a glass of red wine, we recommend cutting thin slices of South Tyrolean ham, belly or back bacon against the grain.

How is South Tyrolean ham stored and packaged

If you buy South Tyrolean Speck from us, it will be delivered to you in airtight packaging. In its original packaging, the product is stored in the refrigerator - or a cold cellar - at temperatures of 7 - 12 °C. To allow the full aroma to develop, the Speck should be taken out of the refrigerator and packaging a good hour before consumption. This works best at normal room temperature. Opened Speck should be returned to the refrigerator. Already sliced ​​Speck should be consumed within a few days.

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