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 from 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.
Rich and Full Bodied Lavazza Qualita Rossa is the authentic Italian blend, evenly roasted and carefully ground to produce a coffee with a rich and intense taste and exceptional body and aroma.
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Parmigiano Reggiano, extra hard cheese from Parma and Reggio, at least 24 months matured, very well to paste dishes.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour from the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
