Culinary specialties from South Tyrol

Tasty, traditional, real.Those are the best words to describe the traditional South Tyrolean dishes that you can taste at our hotel. What is the most important ingredient? You guessed it: South Tyrolean speck! At Hotel Posta Pederoa we produce our own, home-made speck. And the best thing is that you can participate in its production!

Of course your main involvement will be limited to the "after treatment" of the prepared dishes! The most important ingredient in our tasty South Tyrolean dishes or during our speck tastings with the hotel manager (in our quaint stone cellar) is our home-made speck, which we have been preparing in-house for many decades.

We will gladly introduce you to some of the details of its production. The traditional South Tyrolean speck consists of fatless pork joints, seasoned with salt, pepper, laurel, allspice and juniper (recipes vary), and is then dried in our cooling room. This is followed by the smoking process, which at our hotel is surrounded by spices and mountain wood, at temperatures of up to 20° C. The speck then matures for several weeks at 15° C in La Val on an altitude of 1,150 m above sea level. It is during this stage that the speck develops its typical taste for which it is so well-known. 

Try our home-made speck and discover its extraordinary quality and taste, which is influenced by the clear mountain air in the Dolomites.