Adler Hohrücken Speck
– A special delicacy –
This is our re-invention of an old-established speciality. Like good back bacon, the meat comes from the finest part of the loin.
Quality takes time: finely seasoned according to traditional recipes and salted by hand, the ham remains in the salt for several weeks. It is then smoked over a mixture of Black Forest fir brushwood, sawdust and wood chips. Smoking for three weeks gives the ham its distinctive colour. Once smoked, it is left to rest and mature for a while. After 12 weeks it is ready for consumption.
Our Hohrücken Speck is available sliced and retains its full aroma in the vacuum-sealed pack.