The path to Tyrolean ham PGI
Handicraft, experience and particularly time are the most important ingredients for the traditional manufacture of Tyrolean ham. After a period of 6 months, a finished piece of HANDL TYROL Tyrolean ham PGI on your cutting board has lost up to 42% of its original weight, and has undergone innumerable work steps and the strictest quality inspections. This is how the Tyrolean originals are made:
Step 1
Of course, not every piece of meat can become Tyrolean ham. It is first inspected by the master curer for quality. Origin, cut and fat content are particularly important considerations.
Step 2
Now the master curer carefully rubs the meat with the spice mixture by hand. The mixture of pepper, juniper, salt and some garlic is a secret family recipe.
Step 3
While the salty spice mixture draws moisture out of the meat, the ham gradually absorbs the aroma of the spices.
Step 4
The typical Tyrolean taste is the result of the slow and mild smoking process over cool beech wood smoke.
Step 5
The ham is thoroughly aged and dried in clear Tyrolean mountain air.
Step 6
Finally, the master curer checks each piece to ensure that it meets the strict HANDL TYROL quality requirements.
Step 7
The ham is portioned for pre-cut into very fine slices, ready for sale.
