South Tyrolean bacon SGB – tips for using chef Christoph Huber & creative …

2022-02-28 – 14:42

South Tyrolean bacon consortium

Bolzano

Thanks to its valuable nutrients and delicious taste, South Tyrolean bacon PGI is an ideal food for the daily menu. It contains vitamins B1, B2 and B3, which strengthen the body and give it vitality. Other nutrients such as iron, potassium, phosphorus, zinc and salt make the South Tyrolean quality product a real source of energy. With more than 30% protein per 100 grams, bacon contributes to healthy muscle development. South Tyrolean chef Christoph Huber also appreciates its positive qualities.

The dedicated chef with international experience is always looking for new challenges. “Radical local” is his motto, which he consistently implements as head chef in his inn “Zur blauen Traube”. When choosing his food, he always pays attention to the highest quality. That’s why he likes to use South Tyrolean bacon SGB, because the quality stamp stands for safe and guaranteed quality that you can taste. “South Tyrolean bacon SGB can be used in many ways. I like to use it raw and cut it into wafer-thin slices or strips. Lightly fried bacon slices are also good. Whether it is as an ingredient in starters and main courses, in starters or creative desserts: the special , delicately spicy and lightly smoked note makes every dish a highlight, says Christoph Huber.

The spice crust on Speck Alto Adige SGB consists of a mixture of rosemary, bay leaves, juniper berries, a little salt and pepper. Mild smoking and lots of fresh mountain air ensure the unmistakable taste. Huber provides useful tips so that the full aroma of bacon can be developed.

Expert tips from South Tyrolean chef Christoph Huber

  • How to cut the bacon correctly: Use a knife to cut a slice about 3 cm thick lengthwise from the bacon piece and remove the rind from the bacon slice. Then cut the piece you cut off as thin as possible against the vein.
  • Store the bacon properly: wrap the unwrapped bacon in a damp cloth or store it between two deep plates cool or in the fridge for a few weeks. In the vacuum packaging, the bacon is kept for several months in a cool, dark place or in the fridge.
  • For best bacon enjoyment, remove the vacuum pack at least an hour in advance. This allows the bacon to breathe at room temperature and develop its full aroma.

Inspirational recipe with Speck Alto Adige SGB

Whether it’s a healthy source of protein in a salad or as a sophisticated ingredient in a delicious dinner: Speck Alto Adige PGI is not only delicious, it’s versatile. The following recipes show different ideas and are suitable for all occasions.

Salad recipe with arugula, Granny Smith apple and South Tyrolean bacon: South Tyrolean bacon SGB forms a tasty mixture with the apple. Refined with arugula as a base and crushed nuts, this salad is ideal for calorie-conscious connoisseurs.

Recipe wraps with South Tyrolean bacon: As the main ingredient in the wrap, South Tyrolean bacon impresses PGI with its smoky, spicy tone.

Cordon Bleu recipe with South Tyrolean bacon: chicken breast stuffed with wafer-thin slices of South Tyrolean bacon SGB and mozzarella.

You can find more exciting information, inspiration and recipe ideas for South Tyrolean bacon on the official Instagram channel speckaltoadige or at www.speck.it.

High resolution images can be found here.

Background information on Speck Alto Adige SGB

Alpine and Mediterranean culture meet in South Tyrol and only here does nature provide the special climate with lots of sun and fresh air. As a protected quality product, Speck Alto Adige SGB has its unique character thanks to the typically spicy taste and the close connection to its country of origin, South Tyrol. Its production combines two processes: lightly smoked and then matured in the fresh mountain air. South Tyrolean bacon SGB offers traditional craftsmanship at the highest quality level, which the European Union confirms with the PGI (Protected Geographical Indication) quality stamp.

Even today, seasoning, smoking and maturation take place according to traditional methods and an old family recipe that is passed on from generation to generation. Since 1996, “Südtiroler Speck SGB” can only be used for ham made using traditional methods exclusively in South Tyrol. With the quality stamp “South Tyrolean bacon PGI”, consumers recognize the promise of quality based on the manufacturing principle: “A little salt, a little smoke and lots of fresh mountain air”. Only when all quality criteria are met and all controls are approved can the stain be named South Tyrol after its origin. Today, South Tyrolean bacon is part of many traditional and modern dishes and a culinary ambassador to enjoy South Tyrol at home and abroad. The typical taste and versatility of the kitchen is highly valued by consumers.

Press contact:

COR Berlin Communication GmbH
Marcel Michaelik
Bridge Street 1
10179 Berlin
T + 49-30-3982068-25
marcel.michalik@cor-berlin.com

Original content from: Südtiroler Speck Consortium, broadcast by news current

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