Adler high back bacon

– The special –

What used to be something very special, we have rediscovered today. As the name suggests, our Hohrücken Speck comes from the back of the pig. And specifically from the finest part – the loin meat with pithy back fat.

The special needs time: finely seasoned according to traditional recipes and salted by hand, the Hohrücken Speck remains in the salt for several weeks. Then it is smoked with a mixture of fir brushwood, sawdust and wood chips from Black Forest fir. A smoking period of three weeks gives the bacon its typical smoke color. After smoking, the bacon has to rest and mature for a while: After 12 weeks it is then ready for consumption.

Our Hohrücken Speck is available sliced and retains its full aroma in the aroma pack.