The meat used for our products comes from carefully selected farms in the EU. We conduct personal quality checks and farm visits annually with our long-term suppliers in Austria and Germany. For our farmer's bacon, we exclusively use pork of South Tyrolean origin, as one of only four approved processors.

Vacuum-packed, our bacon has a shelf life of several months if stored cool and dark. After opening the vacuum packaging, the bacon is still edible for several weeks if stored correctly. It is important not to store the opened bacon in the original vacuum film.

After opening the vacuum packaging, you can wrap the bacon in a slightly damp kitchen towel or store it between two plates. Storage should take place in the refrigerator or another cool place. Avoid storing it next to strongly smelling foods, as the bacon can absorb foreign odors.

For optimal enjoyment, please remove the vacuum packaging at least one hour before consumption (preferably the day before). The bacon should reach room temperature so that its characteristic aroma can fully develop. Our bacon becomes particularly spicy after six months of ripening and simultaneously develops a mild aroma.

According to South Tyrolean tradition, the speck is cut into thin strips by hand. It is important to always cut against the grain to achieve a pleasant consistency. Thinly sliced speck unfolds its aroma best. You can also cut the speck into fine slices with a slicing machine - both variants have their fans.

Our Viktor Select Speck is aged for a particularly long time - six months - and produced according to our traditional family recipe. The recipe still comes from Grandfather Augustin and is based on the principle: little salt, little smoke, lots of fresh air, and sufficient time for aging.

Yes, we ship our products to Germany, Austria, and Italy through our online shop. From an order value of €99, delivery is free of shipping costs. In addition to the online shop, you can also purchase our products in our store in Lana near Merano or at various weekly markets in South Tyrol.

If the vacuum seal has broken ("air ingress"), you should remove the product from the packaging immediately. If a superficial mold layer has formed, you can wash the product with hot water and dry it thoroughly. After removing the affected area, the bacon is edible again.