Our traditional straw-fed pork bacon is produced exclusively without nitrite curing salt and is preserved by air-drying and smoking. This process matures the meat, becoming tender and developing its typical aroma. Our traditional straw-fed pork bacon matures in our special aroma-enhancing aging facilities at almost 1,000 meters above sea level in the mountain air of the Stelvio National Park.
This premium bacon is genuine, traditional craftsmanship; carefully selected cuts of meat from straw-fed pigs and the finest spices are blended by our master butchers according to our house recipe!
Good things take time, and that's why our traditional bacon needs more time to mature than conventional mass-produced products to guarantee the reddening and quality.
We produce without phosphate, without glutamate, without transglutaminase, and without flavor enhancers; everything we use to make our bacon is 100% natural.
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