Cutting bacon in the traditional sense, with a thin slice of South Tyrolean bacon cut lengthwise. South Tyrolean farmers have always started by cutting a thin slice the hamme of bacon. The rind is then removed and cut crosswise. This creates small square slices that are immediately tasted by the rest of the round while they are being sliced. This procedure is still called "slicing a bacon" and is practised at any time of day. A house salami is a suitable accompaniment, which is sliced alternately with the bacon. Meal time!
South Tyrolean bacon is at the heart of this tradition. The traditional South Tyrolean smoked ham enjoys international popularity and Steiner's product has won awards at home and abroad. The house salami, another speciality, is made according to a family recipe and harmonises perfectly with the bacon. Have fun practising this South Tyrolean tradition.
The board includes:
The Extra-Virgin Olive oil of "Integral" quality is a particularly tasty oil of sweet taste, full-bodied and fragrant. It is obtained with the cold extraction of olives of particular quality that allows the oil to retain its natural organoleptic properties unaltered. The Integral oil is healthy and rich of trace elements which are precious for our health.
Enjoy the new cheese assortments, affectionately created by Hansi Baumgartner - DEGUST