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.
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.
Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.
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This Schiava with its fine aroma, fruity perfume, colour and the bright red colour with its soft and discreet body is particularly important for the suitable for any tasty dish.
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
