The secret behind our bacon specialities lies in their ingredients. Tranquillity, time and passion on the one hand, high-quality raw materials on the other. We our pork drumsticks according to the highest quality standards before we cut them up in-house and check them again individually. The drumsticks are then cured, seasoned and cold-smoked with beech wood. Our gentle processing and the fine herbs and spices give the bacon its final flavour. Unmistakably Pramstrahler, uniquely good!
For the bacon belly Senfter meager pork bellies are selected, well salted and spiced and smoked about beechwood. He is matured during at least 5 weeks and is free of cartilage guaranteed.
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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.
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
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.
