The right one for every taste,
whether with fennel or truffle, made beef or venison. Our salami is the ideal snack sausage, made selected raw materials, air-dried and naturally matured. naturally matured.
The right one for every taste, whether with fennel or truffle, made beef or venison. Our salami is the ideal snack sausage, made selected raw materials, air-dried and naturally matured. naturally matured.
>> dettaglio
Square Speck approx. 300 gr. - Hackerhof Lanz Bernhard
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
