The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste. Pork halves form the raw material without bone. Halves are disassembled and boned. The cutting follows after antique tradition. A confidential tip for true bacon experts.
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Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
Smoked and matured in fresh mountain air, gluten- and lactose-free.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
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 secret behind our bacon specialities lies in their ingredients. Tranquillity, time and passion on the one hand, high-quality raw materials on the other. We our pork drumsticks according to the highest quality standards before we cut them up in-house and check them again individually. The drumsticks are then cured, seasoned and cold-smoked with beech wood. Our gentle processing and the fine herbs and spices give the bacon its final flavour. Unmistakably Pramstrahler, uniquely good!
