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. Preparation To prepare the ham, the pork legs are first cut by our master butchers. They are then lightly salted and spiced according to an old tradition, and cooked very slowly. The hams are then lightly smoked over beech wood. Thanks to this treatment, the ham acquires a delicate aroma, its characteristic flavour and the meat remains particularly succulent.
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
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Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
The preparation of the Sarntaler "hunters" occurs of pure pork with low fat portion. They mature of course in the Sarntaler mountain air and are not smoked. They distinguish themselves with a special mildness. They are not sensitive to warmth and are suited especially for longer wanderings as a miraculous meal. Easily in the weight, practically to take, nutritious in the salary.
Bacon ca. 500 gr. - Hackerhof Lanz Bernhard