BERNARDI bacon - the time to the maturity is esteemed to us
Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the cheek. In addition to this already very unusual assortment we still produce the "traditional farm bacon" which is produced without exception of local pigs. This is marked as a rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and taste.
The salt spice mixture protected since generations refined every now and then is one herbs, berries, salt and other spices composite recipe which vouches for the unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained essence oils on no case and to cause therefore restorative bitter substances.
Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also respected the temperature of the brine cell.
The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires for an optimum maturity.
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 Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
