The thin bacon is won the pork leg without fat and skin. The well-chosen leg shares are spliced in approx. 3 kg of pieces, salted and smoked. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
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.
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