With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
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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.
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Bacon Pancetta - Smoked. pieces, vacuum, weight approx. 250 gr.
Pork belly - the time to the maturity is esteemed to us
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.