Between tradition and innovation Our family has been dedicated to the production of bacon for three generations. The love for the product and our high quality standards have always remained the same. What has become more modern and efficient is the production process, our sales outlets and our smooth service. The Koflers Lana were born to make bacon. Grandfather Augustin smoked bacon in the farm's own smokehouse for the family's own use. Son Viktor Kofler finally made bacon preparation his profession and opened his own business together with his brother a good 30 years ago. The premium product,
particularly spicy, mildly smoked over beech wood, matured for at least 22 weeks. The South Tyrolean Speck PGI quality seal guarantees traditional production and top quality.
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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.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
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.
Cattle Ham - Nocker, vacuum, weight approx. 1,5 kg.
