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.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
House salami approx. 300 gr. - Mendel Speck
This is the real red wine Trentino. The guardian of "historical memory" for a farming sector that always did aim at absolute quality. A vigorous and powerful wine, it will stand up to any illustrious rival. So captivating, that we can place it at the highest levels of Trentino wine production. The jewel of Campo Rotaliano, it is the result of a culture and tradition marked in turn by the evolving history of this wine, fascinating in every sense.
with 60 % pork
After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.