The Pustertaler salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley. Production The best pork and local beef are used for the production of this salami. The salami is air-dried for 6 weeks. Enjoyment The house salami is particularly suitable for Brettljausen, smoked platters or cold cuts platters. Before eating, remove the house salami the vacuum bag and allow it to breathe for an hour at room temperature so that its aroma can develop. Store the house salami in a cool, dry place.
The bovine handle is produced like the Swiss "Bündnerfleisch" of sections of the cattle club.
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Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.
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.
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
Lyoner-Peppers approx. 290 gr. - Hackerhof Lanz Bernhard
