Villnöss-Style Speck

Name: Villnößer Speck
Total time: P22W
Ingredients: 38 g Meersalz; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Wacholderbeeren, zerdrückt; 2 g Rosmarin, getrocknet; 2 g Thymian, getrocknet; 2 g Knoblauchpulver; 1 g Lorbeer, gemahlen

CuringPorkCold SmokingHard22 weeksNo core temperature (cold curing/air drying)20-25 °C (cold smoking)Beech + Larch + Alpine herbs (Juniper, Rosemary)

Villnöss-style Speck from the South Tyrolean Villnöss Valley is known for its particularly mild smoking and long maturation. Unlike other South Tyrolean Speck varieties, it is smoked only very briefly and gently with beech wood and aromatic mountain herbs to preserve the natural meat flavor. The alternating smoking and air-drying phases give it its distinctive aroma.

Ingredients(for 1 kg)

Sea salt38 g

Black pepper, coarsely ground6 g

Juniper berries, crushed4 g

Rosemary, dried2 g

Thyme, dried2 g

Garlic powder2 g

Bay leaf, ground1 g

Instructions

Curing

3-4 weeks

Mix all rub ingredients and massage evenly onto the entire surface of the pork leg. Store in the refrigerator at 4-6 °C, turning and re-rubbing every 3 days.

First Smoking Cycle

3-4 times for 8 hrs over 2 weeks

Cold smoke the cured leg at 20-25 °C, using beech wood and a little larch wood. Add juniper sprigs to the embers. Between smoking sessions, hang the leg in the air for 1-2 days.

Alternating Air Drying and Smoking

12-14 weeks

Alternately hang the leg in fresh mountain air for 5-7 days, then smoke again for 8 hours – a total of 6-8 times. Monitor temperature and humidity (10-15 °C, 65-75 %).

Final Maturation

4-6 weeks

Exclusively air-dry in cool, well-ventilated storage. The Speck is ready when it has developed a uniformly dry outer crust and reached a weight loss of approximately 30 %.

Pro Tip

The secret of Villnöss Speck lies in patience: never smoke for too long at once. Rather, distribute 8-10 short smoking sessions over several weeks. Larch wood gives a particularly resinous aroma – use sparingly.

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