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 Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
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Our mountain salami consists of controlled, thin and tender pork which is enriched with natural spices and is dried in rough height air.
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.
Square Speck approx. 300 gr. - Hackerhof Lanz Bernhard
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.
