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.
Miniature dry version of the classic Brezen. It has a long durability and is distinguished by the extraordinary friability that the baker has been able to give the product without diminishing the flavor.
The fine liver pâté of the butcher's shop Villgrater, ideally as an occasionallay snack, ideally as a bread spread on any bread kinds.
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
Speck classic 5 Sterne 1/6 sv ca. 0,7 kg. - Mendel Speck
This naturally cloudy, unfiltered and non-pasteurized special beer that is directly filled the storage tank, surprises with its rounded and full flavoured taste and its pleasant smooth finish.