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.
"Brotklee" biological 500 gr. - Feichter Bernhard
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LA CHOUFFE, with its slight hoppy taste, combining notes of fresh coriander and fruity tones, is the drink which gives them their zest for life.
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
Garlic sausage - pork and beef, roughly ground, garlic, natural bowel, smoked. Vacuum-packed, weight approx. 350 gr.
