Speck recipes, tips and tricks

our Speck: In terms of storage a real natural talent!The bacon was already produced in the past by South Tyrolean farmers to preserve the meat and store it for the whole year. For South Tyrolean families, this was an important source of protein, especially in winter.Today, South Tyrolean bacon is available in all packaging sizes - from hammers to 100 g - vacuum packed. In the vacuum packaging, the bacon keeps best in a cool, dark place or in the refrigerator. It is important to check the vacuum packaging again and again to make sure that no air has been drawn...

What do we need:- 1/2 zucchini- 75 g buckwheat flour- 1/4 tsp baking soda- 1/4 tsp baking powder- 1 egg- 75 g yogurt- 15 mixed herbs- 1/2 tbsp. linseed- 6 slices of South Tyrolean bacon- salt, pepper- oil for frying- yogurt and fresh herbs for the dip Preparation:Wash the zucchini, grate coarsely and squeeze in a kitchen towel. Mix buckwheat flour with baking soda and baking powder. Add zucchini grates, yogurt and eggs and mix loosely. Finely chop the herbs and fold into the batter along with the flax seeds.Heat a non-stick frying pan with a little oil. Pour 2 tablespoons...

What do we need:- 125 g Manitoba flour- 75 ml lukewarm water- 1/2 teaspoon sugar- 1/2 teaspoon brewer's yeast- 1/4 teaspoon salt- 6 thin slices of South Tyrolean bacon- 35 g Brie- 10 grapes- a handful of sage leaves Preparation:Prepare a dough with Manitoba flour, water, sugar, salt and yeast. Let it rise for 1 hour. Preheat the oven to 220 degrees. Roll out the dough and place it on a rectangular baking tray. Spread the halved and seeded grapes and the finely chopped Brie on the dough. Bake for 15 minutes and then garnish with the bacon and sage. Made by...

What do we need: - 200 ml water- 175 g spelt flour- 75 g rye flour- 5 g salt- 1,75 g brewer's yeast- 1/2 teaspoon olive oil- 5 slices of South Tyrolean bacon- 2 tablespoons olive oil- 1/4 red onion- fresh aromatic herbs- salt Preparation:Mix flour with yeast in a bowl, add water, oil and salt and stir to form a dough. Let the dough rest in the refrigerator for 12 hours.Finely chop herbs and mix with oil.Place the rested dough on a baking sheet and then drizzle with oil. Top with onion, salt and herbs and place in the oven for...