Photo: BMLFUW/Rita Newman
Gurktaler Luftgeselchter Speck
Record number: 14
Disclosure date
For centuries orally passed down tradition
Photo: BM...
Gurktaler Luftgeselchter Speck
(Gurktaler air-cured speck)
Abstract or claim
Gurktaler Luftgeselchter Speck (Gurktaler air-cured speck) is produced, processed and prepared in the geographical area of the Gurktal (Gurk Valley).
The knowledge about the production method and the use of spices has been passed down from generation to generation in the rural region of Gurktal.
Gurktaler Luftgeselchter Speck is produced according to traditional recipes. Pork is salted and seasoned and then air-dried without any smoking for 8-10 months.
Pork comes from pigs of the breeds Large White, Landrace and Duroc as well as from crossings between these breeds.
Name of product, product class
speck, meat-products
Name of region
Gurk Valley, Carinthia, Austria
Field of search
Food and Agriculture
Name(s) of information provider
ARGE Gurktaler Luftgeselchter Speck (Cooperation air-cured speck Gurktal)
Names of applicant for title
ARGE Gurktaler Luftgeselchter Speck (Cooperation air-cured speck Gurktal)
Holder of knowledge or associated resources
ARGE Gurktaler Luftgeselchter Speck consists of 11 members: 9 family farms (1 out of 9 is an organic farm) and 2 commercial enterprises.
Grantee(s), holder(s), assignee(s) or owner(s) of title, if any
ARGE Gurktaler Luftgeselchter Speck (Cooperation air-cured speck Gurktal)
Descriptors
- History:
Recipes orally transmitted for centuries. Farmers and trade produce Gurktaler Luftgeselchten Speck, traditionally “with a bit more of fat”.
The first evidence of the knowledge of the processing of speck is
the enactment "Capitulare de villis vel curtis imperii" of 802 by Charlemagne which was also in force in today’s Carinthia. Among other things the enactment dealt with the observance of cleanness when handling foods.
In the past a few pigs were kept in most holdings of the Gurk valley to provide for edible fat. Speck is well suited for that purpose as it can be preserved for a long period by smoking or air-curing. Thus speck has become an attractive, nutritious and palatable source of energy which, unlike fresh meat, has been available throughout the year.
In the past Carinthian farmers slaughtered pigs twice per year, mainly between All Saints’ Day and the second week of Advent or 3-4 weeks before Easter. It was thought to be crucial to slaughter at waning moon.
The pork was salted and smoked or, for Luftgeselchter Speck, salted and air-dried. It was brought to the „Troatkast’n“ (storage room for cereals) where it was hung up for air drying in the attic, in the so-called “speck heaven”.
The traditional processing methods and recipes have been used over centuries and, in refined form, are still in use.
For four generations the butcher Seiser has produced Gurktaler Luftgeselchter Speck in an orally passed down tradition from meat obtained by home slaughtering.
In 1999 the ARGE Gurktaler Luftgeselchter Speck (Cooperation air-cured Gurktal) was established which has now 11 active members and producers.
Since 2006 speck producing farmers and the gastronomy have cooperated closely.
- Region:
Carinthia is the southernmost Austrian Federal Province. It borders East Tyrol in the west, Salzburg and Styria in the north and north-east and Slovenia and Italy (Friaul and Venetia) in the south. It consists mostly of the mountain ranges of Upper Carinthia, the Klagenfurt basin (Lower Carinthia) and Central Carinthia.
The Gurk valley is situated in Central Carinthia and derives its name from the river Gurk, which is Carinthia’s second longest river (157 km) and a northern tributary of the river Drau.
Climatic conditions:
The Gurk valley is located in the temperate zone of Central Europe. As Carinthia is situated south of the Alps, its climate is almost Mediterranean in summer. It is characterized by relatively constant weather conditions with high solar radiation which alternates with thunderstorms and intense precipitation.
While summers are hot and moderately wet, winters are long and harsh. In autumn and winter temperature inversion often dominates the climate, characterized by calms, dense fog covering the frosty valleys, and a mild sunny weather higher up in the foothills and mountains.
The vegetation period is about 90 days in the high mountains and 180-220 days in most parts of Carinthia. The high mountains are covered with snow for more than 150 days.
Photo: BMLFUW/Rita Newman
Gurktaler Luftgeselchter Speck is produced and processed in the Gurk valley. The pigs are bred in the Gurk valley region.
Raw material:
The raw material stems from various pig breeds like
Landschwein, Edelschwein, Duroc and their crossings which are kept on local farms in the Gurktal region.
Method of pig production:
Members of the Cooperation air-dried speck Gurktal raise pigs nearly exclusively on their own holdings. The pigs live in stables and, partly, outdoors. They are mainly fed with rye and barley. Maize is used less often as a feedingstuff as too much maize negatively influences the fat’s firmness.
The feedingstuff is mainly from the farmers’ own holdings.
Transport and slaughter:
Pigs are slaughtered in small slaughterhouses which may be jointly operated. Transport is as stress-free as possible and transport distances are extremely short, only 3 - 4 kilometres.
After slaughtering, the carcasses are chilled in a cold storage room for a few days.
Living pigs and carcass halves are controlled by veterinarians according to legislative provisions.
Photo: BMLFUW/Rita Newman
The raw material comes from selected pigs having a minimum slaughter weight of 120 kg. However, pigs may reach 400 kg.
3 - 4 days after slaughtering the carcasses are cut into pieces which are used either for various speck types or for Carinthian domestic sausages, salami etc.
Gurktaler Luftg´selchter is salted and seasoned and then air-dried without any smoking for 8 - 10 months.
Due to hygienic requirements speck is matured in special storage rooms nowadays and not in the previously used “speck heaven”
The speck is dried at temperatures between 12 - 13 o C and at 74 - 78 % humidity under slight ventilation. It is produced and marketed throughout the year. The average annual production of speck is about ten tons.
Gurktal air-cured speck has a distinct aroma which is due to the air-drying process under the climatic conditions of the Gurk valley. The specific flavour is not masked by smoke as is the case in smoked speck.
A further speciality is the diversity of aroma and tastes, as every producer has its own recipe and speck varieties.
Taste and appearance:
Pork meat has to be well marbled. The higher the fat cover, the better it is for Gurktal air-cured speck. The specific subtle flavour comes from mild salting, long maturing and the addition of various spices.
Photo: BMLFUW/Rita Newman
The Carinthian Speck Award takes place annually.
Experts of the Carinthian Food Safety Institute, the Carinthian Chamber of Agriculture, the vocational school for agriculture and practitioners inspect and test speck with regard to external and internal appearance, texture, flavour and taste. Moreover, the products are analysed with chemical and microbiological methods by the Carinthian Food Safety Institute.
Additionally, the annual Gurktal Speck Award is organized by the Carinthian Chamber of Agriculture and the vocational school for agriculture, Althofen. The products submitted are inspected and tested as to overall impression, external appearance, colour, cut-view, texture, flavour, and taste.
- Marketing:
Various speck varieties are produced like Schinkenspeck, Karreespeck, Karreespeck "original", Bauchspeck, Osso Collo, Plattenspeck and Schulterspeck.
Producers market speck directly to consumers or to the regional gastronomy.
Due to an agreement between speck producers and 13 regional owners of restaurants Gurktal air-cured speck is offered on their menus throughout the year.
Furthermore, Gurktal air-cured speck is available in selected delis, but not in common retail stores or wholesale.
Gurktal air-cured Speck is proudly presented in restaurants during the Gurktaler Speckwoche (Gurk valley speck week). At the end of this week the producers offer their speciality to consumer during the Gurktaler Speckkirchtag (speck fair) which is held in early May.
- Proof of origin:
Living pigs and carcass halves are controlled by veterinarians according to legislative provisions.
Pig stock and operators (breeders, slaughterhouses, trader etc.) are registered in the Austrian Veterinary Information System (VIS) of Statistics Austria.
Connection with the geographical area and Traditional Knowledge
- Strong link with the area: Pigs are fed with cereals produced mainly on the holding.
- The bacon’s unique aroma and flavour is directly related to the breed and to the traditional curing
with salt and air-drying,
- The production of Gurktaler Luftgeselchter Speck is the result of Traditional Knowledge passed
down to those active in the sector: the Traditional Knowledge and expertise of pig-farmers
(adapting the management to the needs of the breed, the method of keeping pigs outdoors) as
well as the know-how of farmers and butchers and the expertise of the producer cooperation
(ARGE Gurktaler Luftgeselchter Speck).
- Utilization:
Gurktal air-cured speck is one typical component of a traditional Carinthian snack. Furthermore, it is part of traditional dishes like Gurktaler Specknudeln (speck noodles), Gurktaler Knödel (dumplings) or Gurktaler Nudelgröstl (noodle rösti).
- Protection:
-
Key words
Food and Agriculture, Traditional Knowledge, Austria, Carinthia, region, Gurktal, meat, air-dried cured meats, speck, bacon speck, Schinkenspeck, Karreespeck, Karreespeck "original", Bauchspeck, Osso Collo, Gurktaler Luftgeselchter Speck
Bibliography/ References
- 4. Kärntner Speckprämierung (4th Gurk valley speck award)
www.gutesvombauernhof.at
- 7.Gurktaler Speckkirtag (7th Gurk valley speck fair) 5-6 May, great tombola with super prizes
http://media2.pixelpoint.at/ppm_3dak_btvblickpunkt/~m29/28640.3dak.pdf
- besonders anders
http://www.luftgeselchter.at/index.htm
- Das Gurktaler –Genussheft`l – eine ideale Verbindung zwischen Erzeuger, Gastronomie und
den Genießern
http://www.kaernten.dasreiseprojekt.de/unterkategorie.parent.php?id=253&ok=15&uk=0&uuk=0&uuuk=0
- Deutsch-Griffen
http://de.wikipedia.org/wiki/Deutsch-Griffen
- Gailtaler Speck. Spezifikation Antrag des Vereins Gailtaler Speck-Naturarena Kärnten zum
Eintragungsverfahren nach Art. 5 der Verordnung (EWG) Nr. 2081/92 des Rates vom 14. Juli 1992
zum Schutz von geografischen Angaben und Ursprungsbezeichnungen für Agrarerzegunisse und
Lebensmittel, Verein Gailtaler Speck-Naturarena Kärnten
- Geographie Kärntens
http://de.wikipedia.org/wiki/Geographie_K%C3%A4rntens
- Glödnitz
http://de.wikipedia.org/wiki/Gl%C3%B6dnitz
- Gnesau
http://de.wikipedia.org/wiki/Gnesau
- Gurk (River)
http://de.wikipedia.org/wiki/Gurktal
- Gurk (Carinthia)
http://de.wikipedia.org/wiki/Gurk_(K%C3%A4rnten)
- Gurk, Kärnten, Fluss (Gruk, Carinthia, river)
http://aeiou.iicm.tugraz.at/aeiou.encyclop.g/g956298.htm
- Gurktaler Alpen
http://aeiou.iicm.tugraz.at/aeiou.encyclop.g/g960154.htm
- Gurktaler Luftgetrockneter Rohschinken
http://www.schaetzeausoesterreich.at/schaetzeausoesterreich/shop/delikatessenundfeinkost/schinkenundwurst/schinken/gurktalerluftgetrockneterrohschinken.php - Gurktaler Luftgeselchter Speck
www.genuss-region.at
- Gurktaler Luftgeselchter Speck
http://www.genusslandkaernten.at/genussregionen/?state=01-0&id=4&detail=true
- Gurktaler Speckbauern laden zur Speckwoche
http://www.tiebelkurier.at/tiebelkurier/ausgaben/200804/v_20080428_Speckkirchtag.php
- Himmelberg
http://de.wikipedia.org/wiki/Himmelberg
- Kleiner Vorgeschmack
http://www.genusskrone.at/documents/FolderGenusskrone.pdf
- Klimatographie von Österreich
http://www.boku.ac.at/imp/education/Klima-c/STKAP4CO.DOC
- Liebe Besucher, werte Urlaubsuchende
http://www.mittelkaernten.com/sirnitz-albeck/index.htm
- LR Martinz: Genuss-Region Gurktal setzt neuen Akzent
http://www.ktn.gv.at
- MAIER-BRUCK F. Kärnten: Fleischgerichte. In: Vom Essen auf dem Lande, 2nd edition,
Verlag Kremayr & Scheriau, Vienna, 1995, 84 ff.
- Mittelkärnten (Central Carinthia)
http://www.mittelkaernten.com/index.htm
- Mittelkärnten (Central Carinthia)
http://www.verwaltung.ktn.gv.at/4737_DE-k%e4rnten%3amitte-Region.63DC897cfaf2d793c57bbc7329b6c1d22a68842
- SIEVERS, G.W. (2007): Kärntner Speck, Hauswürste und Haussalami. In: Genussland Österreich –
Was Küche und Keller zu bieten haben, Leopold Stocker Verlag, Graz, 501
- Straßburg (Carinthia)
http://de.wikipedia.org/wiki/Stra%C3%9Fburg_(K%C3%A4rnten)
- Speckiges lockt viele Besucher an
http://www.landwirtschaftskammern.at/netautor/napro4/appl/na_professional/parse.php?id=2500%2C1265922%2C%2C%2CbnBmX2NvdW50ZXJbaGl0c109NjcyJm5wZl9zZXRfcG9zW2hpdHNdPTc%3D
- Weitensfeld im Gurktal
http://de.wikipedia.org/wiki/Weitensfeld
- Willkommen auf der Plattform GURKTAL.net
http://www.gurktal.net/home10.html
All internet references last accessed on 17 November 2008.
Language code
German
Product of www.genuss-region.at
yes
Regional contact
ARGE Gurktaler Luftgeselchter Speck
Obmann Ing. Stefan Seiser
Hauptstr. 13
9341 Straßburg/ Kärnten
Mobile: 0043 664/2111717
E-mail: office@fleischerei-seiser.at
www.luftgeselchter.at
Authors: Mag. Doris Reinthaler, Mag. Eva Sommer, Dr. Erhard Höbaus
14.04.2011, Lebensministerium III/4