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.
BERNARDI-Speck - die Zeit zur Reife ist es uns wert!
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A mild-spicy cheese which entices with its aromatic and mediterranean taste
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
