Producer: Frabosa - Beppino Occelli, Piedmont
Cheese type: Cut cheese from bovine milk
Appearance: naturaly grey rind - yellowish dough
Aroma: Pasture - animalistic - natural mould
Consistency: elastic - compactly
Maturation: at least 60 days
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
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.