NATURALLY MATURED STYRIAN SPECIALITIES
The production of our types of bacon is one of our supreme disciplines. A special focus is placed on the maturing time that makes our bacon so delicate and tasty. The types of bacon that we produce include the Styrian ham bacon, the fine osso collo, the delicate loin cut bacon and the rustic raw hamburger. All types of bacon belong to our brand "SAUWOHL - 100% Styrian", meaning that the animals are born, fattened and refined in Styria. Additionally, we guarantee animal wellfare.
MATURED FOR 6 MONTHS
Raw ham in the best Styrian tradition.
To achieve the tenderness of Styrian bacon, only selected pieces of ham are used. The pieces are first salted dry and then air-dried. After four months of maturing, the ham has lost approx. 40 % of its original weight and still has a subsequent maturing period of approx. two months. It is now a ham of the highest quality and an unforgettable taste experience.
Veritable bacon connoisseurs are in agreement that particularly the neck is the basis for a hearty and succulent bacon speciality. After the traditional blend of seasonings has taken effect, the osso collo is smoked cold. This is followed by maturing at controlled temperature and humidity. The maturing period is 4 months. Osso collo tastes best when it is finely cut and served with hearty bread and dry white wine.
The finest piece of pork, the loin, produces a very special delicacy.
The air-dried loin bacon is first dry salted and then air-dried. The maturing period is 4 months.
THE RUSTIC ONE AMONG BACON TYPES
The "Rohhamburger" is produced from selected, lean pieces of bacon. The raw produce is cut to a certain specification so that a rectangular form is guaranteed. Dry curing with the finest of seasonings in interaction with the smoking process and a maturing period of more than 4 weeks makes this product appear unique in its characteristics.