The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
Olive oil extravergine 100% Italian 3 l. - Callari
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.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.