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.
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months. whole ham, vacuum, weight approx. 4.5 kg
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach