We can offer you a whole flitch of bacon speck (about 4 kg) produced in traditional manner by the butchery "Hell" Welsberg located in the beautiful Pustertal valley in Italy.
Accurateness and cleanliness of the highest level in the production are a standard, constant controlling of the quality guarantee the freshness and test of the product. A strategy that guarantees constant success.
Regarding tradition the butchery "Hell" Welsberg has a lot to tell: Being one of the oldest butcheries in South Tyrol (Since 180 years owned by the same family) the year one the best out of meat is getting produced an sold.
For this incredible achievement in the 2000 the master butchery was distinguished and honoured by the chamber of commerce Bozen.
The bacon has a maturation of 5 months and is put under vacuum when getting sold. Like this we can guarantee a long shelf life and a secure transport to your home.
The South Tyroleans are well known for their skills to work up pork. Combined with the local climat comes out a typical speciality simply called "Speck" in Italy. We can offer you two different types: Made by belly of pork, which means being quite fat, the product reminds you of a normal stuttered, smoked bacon. If it's made out of gammon, which means being quite meager Characteristic fort hat product is the special and sumptuous way of smoking, which has to be seen as the most important step in the production process. It has to be done correctly and strictly following the tradition. After being pickled in a salt brine for severeal weeks and being treated with several kinds of herbs, the pork is ready to fumigate. The whole process has to work perfectly.The surrounding climat, duration and even the kind of wood being used is prescribed. Only fir and pine is getting used, together with some juniper berries, to give the smoke a typical flavour. This flavour transfers to the meat and creates a unique taste. Kept in a dry, aerated and if possible dark room, this bacon is durable for quite a while. Mostly it is getting served with other cold cuts as an appetizer. But certainly "Speck" can be used for other things.
Gastronomic product made of bread and cheese, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese.
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Olive oil extravergine 100% Italian 3 l. - Callari
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.
Hard Cheese Stravecchio Montanaro approx. 500 gr. - Dairy Mondolatte Tre Cime
( 1,95 EUR/100 gr.)
incl. 4 % Tax excl. shipping costs
Smoked Sausages "Kaminwurzen" Hell set - appr. 1 kg.
( 2,52 EUR/100 gr.)
incl. 10 % Tax excl. shipping costs
South Tyrolean gift package "Brettljause - Marende"
instead 85,20 EUR
Cucinare nelle Dolomiti - H. Gasteiger, G. Wieser, H. Bachmann
excl. shipping costs
South Tyrolean bacon dumpling Villgrater 6 pc. - appr. 470 gr.
( 1,61 EUR/100 gr.)
incl. 10 % Tax excl. shipping costs