Bacon production with heart and passion

Hochwertiges Biofleisch von glücklichen Schweinen wird für den Gailtaler Speck verwendet. Das Fleisch ist im Bild zu sehen.

Eine Schieferplatte mit verschiedenen Gailtaler Speckspezialitätn, Kapern und gehobeltem, frischen Kren, auf einer roten Tischdecke

Hans Steinwender macht die Qualitätsprobe bei seinem Gailtaler Speck und riecht daran

Booking period: 12.09. to 17.10.2025

Cultural heritage of the Alps: the right way to pickle and smoke.

Delicately melting, delicately smoky - this is the original Gailtal Valley speck. On a tour of the traditional Lerchenhof farm, Johann Steinwender takes you from the pigsty straight into the smoking room, where the Gailtal bacon is lightly smoked and air-dried. The bacon master at the Lerchenhof explains how much sensitivity and traditional knowledge is required during production.

Samples of the delicious bacon varieties are then served in the garden of the Hotel & Restaurant Schloss Lerchenhof.

Program from 4 to 6 pm

Maximum 10 participants

  • Guided tour of the farm from the pigsty to the smokehouse

  • Information about the traditional production of Gailtaler Speck

  • Information about "The positive fat in the pig"

  • Tasting of various bacon specialties

Tasting to take home

Prices:
Adults: € 45,-
Children aged 10-15: € 24,-
Children under 10: free of charge