Tyrolean Bacon Dumplings – 4 pieces

Tyrolean Speck Dumplings from South Tyrol, homemade according to an old recipe

Metzgerei Steiner's Tyrolean speck dumplings are handmade dumplings made from stale bread, South Tyrolean speck, egg, and onions, shaped according to a traditional family recipe. Four pre-cooked dumplings that you simply let heat through in hot water for a good 15 minutes, and South Tyrolean cuisine is on the table.

Tyrolean speck dumplings are the classic dumpling of South Tyrol, the kind found on the menu of every good inn, here handmade by Metzgerei Steiner. These round dumplings are packed with day-old bread, savory speck (21 percent), egg, onions, and parsley. Four pieces totaling 300 grams arrive pre-cooked and vacuum-sealed, ready for broth, your plate, or the frying pan.

Hearty, savory, with authentic South Tyrolean speck

When cut open, the speck dumplings have a savory aroma of speck and onions; the crumb is light and juicy, not heavy—exactly as a good dumpling should be—with visible pieces of speck in the dough.

The taste is hearty and down-to-earth; the speck provides spice and depth, while the bread makes the dumplings beautifully light. Hearty, savory, and rustic, they taste like a mountain hut and a Sunday dinner all at once. Originally, dumplings were a clever way to use up old bread; today, they are a specialty for which people travel specifically. Exactly that tavern feeling is captured in the Steiner dumplings, just right there on your plate at home.

In broth, with cabbage, or from the pan

Let the speck dumplings steep in hot, non-boiling water for 15 to 20 minutes, and they are ready to serve without falling apart. A gentle steep just below the boiling point keeps them perfectly round and light.

They have their classic place in a rich beef broth as a soup accompaniment, or as a main course with a ladle of South Tyrolean sauerkraut and some melted butter. The next day, you can slice them and fry them until golden brown, served with a green salad. A spoonful of roasted onions on top adds the final savory accent.

A piece of South Tyrolean speck on the side rounds off the snack. The dumplings also freeze well, so you always have a Tyrolean delicacy on hand for those spontaneous cravings for something hearty.

Handmade by the Steiner family

The speck dumplings are made by hand at the Steiner butchery in Rasen-Antholz, now run by Florian Steiner in the heart of South Tyrol's Puster Valley.

The speck for the dumplings comes from their own production, combined with bread and fresh herbs, all following a recipe that the family has maintained for generations. Craftsmanship, tradition, and good ingredients turn simple bread into a little delicacy. This is how you bring a piece of South Tyrolean tavern cuisine home, without the long drive. A plate of dumplings, steaming and fragrant, and your last mountain vacation is back for a moment.

You can find more South Tyrolean specialties from Metzgerei Steiner with us, from cheese dumplings to speck. For its meat and speck specialties, the company won five gold medals at the IFFA in Frankfurt in 2016. Very impressive.

The speck dumplings are a fresh product and are shipped chilled; they have a shelf life of at least 7 days from the date of shipment. After opening, enjoy them within two days, or freeze them and bring the mountains home whenever you feel like it.