The traditional bacon the house Steiner is pickled with carefully well-chosen spices and salt. After several days in the cold smoke the bacon matures for other 5 months at chill temperatures. During the maturation originates the typical noble mould which gives the typical mild taste to the product. Steiner's house bacon is a special Gusto of the South Tyrolean bacon doer art.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
Soft cheese bovine milk, Appearance: Camembert refind with dried - groud pears, Aroma: roasted and fruity aromas, Flavour: lively, Consistency: creamy - soft, Maturation: 3 weeks in dried - ground pears
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The Acorn-Fed Iberian Shoulders 'Reserva Montanera' (Boned) by Estirpe Negra, made the front limbs of prime Iberian Pigs, are skilfully hand-crafted using traditional methods. Only the very best Iberian pigs are selected, which are fed on acorns during the 'Montanera' (free-range) period on the vast expanses of 'Dehesas' (grazing pastures) found in Extremadura on the Iberian Peninsula (Spain).
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.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
