Smoked bacon approx. 300 gr. - Hackerhof Lanz Bernhard
INGREDIENTS: pork, salt, spices, coriander. PRESERVATIVES: sodium nitrite. NUTRITIONAL VALUES. Energy1036kj/246 kcal, fat 11.77g, of which saturated fatty acids 4.29g, carbohydrates 0.4 g, of which sugars 0.3 g, protein 34.95 g, salt 4.34 g
Metzgerei Lanz is a traditional company that has been based in Dobbiaco, a municipality in South Tyrol, for many years. The family business has developed into one of the best-known and most respected butcher's shops in the region. The Lanz butchery is particularly well-known for its high-quality meat products, which come the region and are produced according to traditional recipes. The company places great value on quality and sustainability. The meat comes exclusively farmers in the region who guarantee species-appropriate animal husbandry and feeding. In addition, no additives or artificial flavours are used in the production process. In addition to classic meat products such as sausage, ham and bacon, Metzgerei Lanz also offers a variety of homemade dishes and specialities. These include hearty stews, spicy soups and hearty meat dishes. The ingredients for these also come the region and are processed by hand. Another highlight of the Lanz butchery is its own slaughtering. The company has a modern slaughterhouse in which the animals are slaughtered gently and without stress. This not only ensures the welfare of the animals, but also improves the quality of the meat. The Lanz butchery is known far beyond the region and is appreciated by locals and tourists alike. The company is an important part of the local economy and actively promotes the preservation of regional culture and traditions.
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The Salami Gustonetto Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
For the bacon belly Senfter meager pork bellies are selected, well salted and spiced and smoked about beechwood. He is matured during at least 5 weeks and is free of cartilage guaranteed.
