My own bacon at the Haudum Bacon Workshop

An unforgettable experience in Helfenberg making your own bacon.

The Path to Becoming a Speckmeister

Welcome to Helfenberg

Many towns have a fountain in the town square. The weaving village of Helfenberg has a loom at its center. This is the meeting point for the welcome and for dividing the groups into groups of up to 15 people each.

Curing and Brining at a Branch Facility

At the Speckwerkstatt’s branch, the meat is prepared for smoking. A piece of meat weighing about 1 kg is rubbed vigorously with curing salt and various spices according to personal taste, which gives the meat both its flavor and its red color. The piece is labeled with the participant’s name on a wooden tag. The pieces of meat are then packed tightly together in brining containers, where they are stored for 4 weeks at 3 degrees Celsius.

Tour of the Bacon Workshop

Now we head into the Steinernen Mühl Valley, where, after about 20 minutes, we arrive at “Gasthof Haudum.” This is where the bacon workshop is located. The homemade bacon is finished here through smoking and then shipped to your home after a total of 6 weeks.

Bacon Tasting at Gasthof Haudum

In the cozy dining room of the former farm tavern, we’ll serve you samples of our 8 different types of bacon. These are served with our homemade farmhouse bread. A cool, freshly tapped beer goes wonderfully with it!

You can also book the following:

BRAT’L in da Rein MEAL

Tour of Piberstein Castle

Piberstein Castle is located right near the curing station (about a 7-minute walk). Here, you can take a guided tour through the medieval courtyards and rooms.

Fruit Brandy Tasting at Gasthof Haudum

A fine brandy tasting awaits you here. Five different varieties of fine brandy will be served and explained; participants are invited to taste and identify them.

Increase the Amount of Bacon

Additional kilogram pieces can be cured.

Your package will be delivered to you after 6 weeks