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.
We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel.
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color: light straw yellow; aroma: intense aromatic bouquet, underlined with a soft pleasant floral sent; taste: well balanced and strong on the palate; very persistent
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
Garlic sausage - pork and beef, roughly ground, garlic, natural bowel, smoked. Vacuum-packed, weight approx. 350 gr.
