Made selected belly pork, drily salted, harmoniously spicy, coldly smoked with beechwood and for approx. 4-5 weeks stored. Appreciated in the cuisine for its aroma and its juiciness for bacon dumpling, Carbonara, barley soup or for larding of different roasts.
This particular raw ham is a Tirol speciality and is won(got) the imperial part, a fragment of the pork club. It is the quality a relatively tender bacon.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.