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 soul of the botanical herbs gives this dry gin its spirit. "the alps" born in the Alps, at home in the bars. The gin the house of Pircher is characterized by the typical juniper note, a hint of citrus peel and selected herbs such as laurel, coriander, rosemary and of course the taste of the pomelo fruit.
Raw milk cheese with chilli pods Neuhaushof, Medium firm cut cheese with break punching, Taste: Medium sharply to piquant
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Schüttelbrot Crisp Bread Rabanser Minis 155 gr.
Smoked Sausages 4 pcs. approx. 280 gr. - Mendel Speck