South Tyrol Speck Museum

The Moser Group, founded in Naturno in 1974, is today one of the most important Speck producers in South Tyrol. South Tyrolean Speck, a protected geographical indication (PGI) of the European Union since 1996, is actually a raw leg of ham that is cold smoked and matures for at least 22 weeks. In the past, this was the best way to preserve it all year round!

The South Tyrol Speck Museum - "Südtiroler Speck Museum" in German, "Museo dello Speck Alto Adige" in Italian - tells the story of the bacon: A smokehouse with an old cooker and an old product scale can be seen as well as other equipment used for its production. Also a feeding trough for pigs, called "Fockentrog", must not be missing. Interactive stations and information boards tell about traditional and modern Speck production, but also about the dishes you can create from it, such as the popular Speckknödel (bacon dumplings), and how to slice it properly. Speck - an Old High German word for "thick, fat" - was first mentioned in a document in the 18th century.

The South Tyrol Speck Museum is housed in a small wooden house that resembles a Tyrolean alpine hut with a shingle roof. There is of course a presentation counter where you can taste all the delicacies. And how to reach the SpeckWorld? It is located on the state road between Plaus and Naturno, about 22 km from Merano, parking facilities are available.