Cutting bacon in the traditional sense, with a thin slice of South Tyrolean bacon cut lengthwise. South Tyrolean farmers have always started by cutting a thin slice the hamme of bacon. The rind is then removed and cut crosswise. This creates small square slices that are immediately tasted by the rest of the round while they are being sliced. This procedure is still called "slicing a bacon" and is practised at any time of day. A house salami is a suitable accompaniment, which is sliced alternately with the bacon. Meal time!
South Tyrolean bacon is at the heart of this tradition. The traditional South Tyrolean smoked ham enjoys international popularity and Steiner's product has won awards at home and abroad. The house salami, another speciality, is made according to a family recipe and harmonises perfectly with the bacon. Have fun practising this South Tyrolean tradition.
The board includes:
.
With the PERLES in different flavours we complete our product range with healthy and tasty nibbling fun!
>> dettaglio
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
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.
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.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
the pork misery (salmon), one of the noblest parts of the pig, made raw ham is boasted friendly and distinguishes itself by his spicy taste. The thin several months in the fresh air dried ham is a rarity of the special kind.
