The centuries old traditional production in the land of the "Sextner Dolomites" makes the South Tyrolean bacon of Senfter quite a particular speciality.
Only selected pork legs which fulfil the strict criteria of the South Tyrolean bacon syndicate are used for the bacon. The spices are mixed even today by hand and give it's own note to the bacon. Also the pickle- and smoking process are vital for the good taste.
After the smoking process the bacons mature during at least 22 weeks, while fresh air the South Tyrolean mountains is supplied to them over and over again. Thus originates the unique delicate and rustic taste of the South Tyrolean bacon Senfter.
The bacon is offered under vacuum - weight: approx. 2.2 kg.
Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach
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Its soft, slightly elastic texture and typical, intensely aromatic almost pungent flavour make Stilfser a unique speciality of its kind, destined to amaze both cheese-lovers and even the most demanding of connaisseurs
Toblacher pole cheese dairy Three Peaks, mild decent cut-cheese, matured at least 6 weeks.
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.
