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.
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.
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matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
The resulting olive oil is green in colour with golden reflections and is characterised by a fresh, fruity, nutty and aromatically full flavour.
Ham approx. 290 gr.- Hackerhof Lanz Bernhard
The exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.
