Gailtaler Speck g.g.A *

Traditionally produced Speck according to the specification as Protected Geographical Indication (PGI) pursuant to EC Regulation 1241/2002 2002 OJ. L 181/4/2002.
 
Record number: 9
 
 
Disclosure date
Since 15th century production of Speck in the Gailtal region 
 

Photo: BMLFUW/A...

Title 
Gailtaler Speck g.g.A
(Gailtaler speck PGI) 
 
Abstract or claim
The characteristics of Gailtaler Speck are to due the
- traditional knowledge passed down through generations,
- use of traditional production methods and recipes,
- use of pork from pigs fed with top-quality feed,
- specific climatic conditions of the Gailtal.
The slow ripening process gives the Gailtaler Speck its distinct aromatic flavour and long self life.
Traditional knowledge of the production of Gailtaler Speck according to the specification as Protected Geographical Indication (PGI) pursuant to EC Regulation 1241/2002 2002 OJ. L 181/4/2002.
 
Name of product, product class 
speck, meat-products 
 
Name of region
Gailtal, Carinthia, Austria
 
Field of search
Food and Agriculture
 
Name(s) of information provider
Gailtaler Speckverein
 
Names of applicant for title 
Gailtaler Speck - Naturarena Kärnten
c/o Siegfried Lasser ju.
Eggerstraße 14
A-9620 Hermagor
 
Holder of knowledge or associated resources
Farmers and butchers of the Gailtal region
 
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any 
Gailtaler Speck - Naturarena Kärnten
Eggerstraße 14
A-9620 Hermagor 
 
Descriptors
Since the 15th century the production of Speck in the Gailtal has been documented through travelogues and the descriptions of farmer equipments as well as provisions for farm labourers with meals.
The long shelf life has made Gailtaler Speck an important product.
 
For the production of Gailtaler Speck the following pig varieties are used: Landschwein (Landrace), Edelschwein, crossbreds of Landrace and Edelschwein, Duroc-pigs, crossbreds from recognized Carinthian breeding programs.
  
The animals must satisfy the conditions for production of the production guidelines for „Gailtaler Speck“.
 
Gailtaler Speck is produced using fresh pork with a pH < 5, 8.
Either a pork side or traditional cuts (belly, loin, loinbelly, leg with rump and shoulder) are cured, smoked and matured at room temperature.
The outer colour of Gailtaler Speck is gold-yellow, when cut the Speck is intensely red with a snow-white layer of fat. Gailtaler Speck has a distinct aromatic flavour and tastes mild-salty. 
 
Gailtaler Speck which is produced by farmers in family farms bears a green seal and Gailtaler Speck which is produced by butchers bears a red seal.
 
The production area is limited to the municipalities Kötschach-Mauthen, Dellach, Kirchbach, Gitschtal, Hermagor, St. Stefan im Gailtal, Nötsch im Gailtal, Feistritz an der Gail und Hohenthurn. The pigs used for the production of „Gailtaler Speck“ come from the Gailtal area and other regions of Carinthia, if necessary.
 
The method of production is laid down in the Gailtaler Speck- guidelines. 
All cuts being processed must show a pH <5, 8.
The meat is dry-cured with a mixture of salt, pepper, garlic and other spices according to traditional recipes. The meat is cured on traditional wooden “cure tables” or in tubs made of steel or plastics at a temperature of 4 °C -10 °C and a relative humidity of about 70 % for 1 - 4 weeks.
It is then left to hang in order to air-dry before it is exposed to aromatic smoke in smoking chambers at room temperature (< 22 °C).
The smoke is generated by burning beech wood and adding juniper twigs to create the specific aromatic smoke.
The smoking process is interrupted several times in order to aerate the chamber.The length of the pauses and the timing of the aeration are decisive for the specific flavour of the Gailtaler Speck and are the result of the producers' experience.
 
After smoking, Gailtaler Speck is matured in mature rooms at a temperature between 8 °C to 16 °C and a relative humidity of 60 to 80 %. Depending on the cuts of the meat, maturing lasts 4 to 12 weeks.
The air-drying causes 30 - 40 % weight loss for meats having 25 % fat content.
 
The description of the specification for the registration as PGI is to be found in the Austrian Patent Office. 
 
Key words
Food and Agriculture, Traditional Knowledge, Austria, Carinthia, region, Gailtal, cured meats, bacon speck, Gailtaler Speck 
 
Bibliography /References  
M. Burgstaller. Gailtaler Speck- Käsestraße: Durchs Gailtal den Geschmack erforschen! In: Der Alm- und Bergbauer 8-9/03 p 8-9.
http://www.almwirtschaft.com/archiv/03/08_09_ 03_art2.pdf
www.gailtalerspeck.at
www.genuss-region.at
 
Language code
German
 
Product of www.genuss-region.at 
yes
 
Regional contact 
Gailtaler Speckverein
Obmann Albert Jank
Götzing, 9624 Egg 
Tel. und Fax: 04282/3435
www.gailtalerspeck.at
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 
* revised version in preparation
 

13.04.2011, Lebensministerium III/4