The traditional bacon the house Steiner is pickled with carefully well-chosen spices and salt. After several days in the cold smoke the bacon matures for other 5 months at chill temperatures. During the maturation originates the typical noble mould which gives the typical mild taste to the product. Steiner's house bacon is a special Gusto of the South Tyrolean bacon doer art.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
The Steiner butchery in Rasen is a family business with a long tradition. Meat has been processed and sausages made here according to old recipes and craftsmanship since as early as 1923. The secret of the success of the Steiner butchery lies in the high quality of the products. Here, only meat animals the region is processed, which has been kept and fed in a manner appropriate to the species. This results in meat and sausage products that are not only particularly tasty, but also healthy. In addition to the classic range of meat and sausages, the Steiner butcher's shop also offers many specialities. These include, for example, smoked meats such as ham or bacon, but also home-made sausages and various meat specialities. The Steiner butcher's shop attaches great importance to providing friendly and personal advice to its customers. Individual wishes are also taken into account and implemented. For example, customers can also order special sausage products for their celebrations and events. At the Steiner butchery, the craft of meat processing is still really lived. Here, work is done with passion and attention to detail, which is also reflected in the quality of the products. Anyone who values high-quality meat and sausage products should definitely stop by the Steiner butcher's shop.
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.
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matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
The resulting olive oil is green in colour with golden reflections and is characterised by a fresh, fruity, nutty and aromatically full flavour.
Ham approx. 290 gr.- Hackerhof Lanz Bernhard
The exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.