Sarntal speck from our own smokehouse
We salt, smoke and mature our speck ourselves on the farm, from the first salt to the first slice. You can taste it and buy it right here in our farm shop.
Johann Stauder
Six to eight months, at least
That is how long the speck matures at the Stofnerhof. Before that, the meat is dry-salted and gently smoked. There are no shortcuts.
If you only try one variety, make it the lean speck. It comes from the finest part of the leg, is particularly tender and a Sarntal speciality. The bresaola is made from Sarntal beef.
Our range
Nine varieties from the smokehouse
All varieties are available in our shop right at the farm. Prices include VAT.
€16.00 / kg
Speck
Dry-salted, gently smoked, matured for at least six to eight months
€18.00 / kg
Lean speck
From the finest part of the leg, tender, a Sarntal speciality
€16.00 / kg
Smoked pork belly
Cold-smoked over beech wood, matured for about four to five weeks
€13.80 / kg
Cooked speck
Once known as Easter ham, dry-cured, strongly smoked
€13.80 / kg
Cooked ham
Low in fat, from the topside, cooked and smoked
€16.00 / kg
Coppa
Pork neck, cured and air-dried
from €17.00 / kg
Cacciatori
Air-dried, about 150 g each, well spiced
€2.00 / piece
Kaminwurzen
Cold-smoked and air-dried sausages
€33.00 / kg
Bresaola
From Sarntal beef, smoked, very lean
All weights are approximate.
Speck tasting
Taste Sarntal speck together
Come to our speck cellar as a group and taste our varieties right at the farm. Afterwards you can take your favourite speck home with you.
Would you like to arrange a date? Tanja looks forward to your call.
