The traditional bacon the house Steiner is pickled with carefully well-chosen spices and salt. After several days in the cold smoke the bacon matures for other 5 months at chill temperatures. During the maturation originates the typical noble mould which gives the typical mild taste to the product. Steiner's house bacon is a special Gusto of the South Tyrolean bacon doer art.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
Merlot IGT Veneto 11,5 % 5 lt. Bag in Box - Colferai
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The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Mild of raw milk Neuhaushof, Medium firm cut-cheese with break punching, Taste: Mildly, tartish
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
