Glarner Bauernspeck 100 g thinly sliced St. Paulin The cheese is ripened traditionally

The cheese is ripened traditionally

The smoked hams are hung to dry in rooms

1 hectare of diolinoir and 1 hectare of merlot

which lasts about 22 weeks

Speck hams are cured for three weeks at controlled temperatures and turned periodically to ensure the curing permeates the meat

Glarner Bauernspeck 100 g thinly sliced St. Paulin The cheese is ripened traditionallyGlarner Bauernspeck Farmer's bacon about 100 g thinly sliced vacuum packed to eat raw. Artisan tradition by Menzi Metzg Switzerland Speck, the lightly smoked, cured ham is one of the most celebrated foods in the Glarnerland a canton in the centre and Alps of Switzerland. This unique Glarner Farmer's Speck has a distinct flavor. It comes as no surprise that to this day producers of Speck abide by the ancient rule of a little salt, a little smoke and a