South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months. 1/4 ham, vacuum, weight approx. 1.1 kg.
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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Problems in the area of the respiratory organs among other things with bronchitis, disturbed behaviour patterns by tensions and disharmony.
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.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
