The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings. It is also asked on the "Berghütten Brettl". As the name already says, the tasty belly bacon comes the belly of the pig. The belly bacon is a typical speciality of South Tyrol.
The Sarntaler - Luis Moser butcher's shop is a traditional company based in the picturesque Sarntal valley in South Tyrol, Italy. The butcher's shop was founded in 1947 by Luis Moser, who made a name for himself as a quality-conscious and skilled butcher. Today the company is run by the third generation of the Moser family and has established itself in the region as a reliable partner for high-quality meat and sausage products. The Sarntaler - Luis Moser butchery is particularly well-known for its regional specialities, which are produced according to traditional recipes and with great attention to detail. The products are characterised by the alpine landscape and the natural resources of the region, such as the lush pastures where the cattle can graze. In addition to using high-quality ingredients and handcrafting, the Mosers rely on modern production technologies to ensure the highest standards of hygiene and consistently high quality. For example, the meat is processed gently and then smoked in modern facilities to preserve the typical taste of the products. A special concern of the Sarntaler - Luis Moser butchery is to promote sustainable and animal-friendly agriculture. For this reason, the company works closely with local farmers and focuses on species-appropriate animal husbandry and short transport routes. This allows the Mosers to guarantee that their products are not only particularly tasty, but also produced under fair and sustainable conditions. All in all, the Sarntaler - Luis Moser butchery stands for the highest quality, craftsmanship and a close connection to the region and its people. The company is a prime example of the combination of tradition and innovation and is passionate and committed to sustainable and future-proof agriculture.
This special espresso is extremely low in acidity, spicy with appealing roasted aromas and yet fruity in taste.
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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.
Bacon Pancetta - Smoked. pieces, vacuum, weight approx. 250 gr.
Pork belly - the time to the maturity is esteemed to us
