Christanell
Naturns/Naturno See map
Traditional know-how and consistent quality assurance characterise the Speck Alto Adige from the Christanell brand.
Speck from Naturns/Naturno
Christanell GmbH has been producing Speck Alto Adige PGI in the market town of Naturns for over 20 years - a product that is one of the region's most important export goods.
In 1992, the traditional company Handl Tyrol from neighbouring North Tyrol took over the business. For Christanell, this step meant above all continuity: staff, production methods and quality standards remained unchanged.
Around 12,000 pieces of speck are produced every week at the site in the lower Vinschgau/Val Venosta by 50 year-round employees. The main markets are in Austria and Germany, but Christanell's Speck Alto Adige has also established itself in other EU countries.
Mild flavour and controlled maturation
Care, experience and a delicate balance of Alpine air and maturing time shape the flavour of Christanell's speck.
Only fresh meat from certified farms with full traceability is used for the speck. The legs are rubbed by hand with salt and spices - a particularly gentle process according to traditional recipes. Natural spices such as pepper, rosemary and allspice are used, as well as mild sea salt from a selected region of Italy. The speck is then gently smoked with beech wood and matured for around 22 weeks in the dry South Tyrolean mountain air. Modern technology is used to keep the temperature and humidity constant during the maturing process.
Daily tastings and regular international comparative tastings ensure the consistent quality of Christanell's Speck Alto Adige. The result is a product that relies on tried and tested methods, careful control and a mild, balanced flavour.
Meet the Producer
