FROM DELICATE AND FINE TO HEARTY AND AROMATIC
We offer other specialities from the company Krainer in addition to our range of bacons, sausage and individual sausages and our types of ham. These include the cut meats, our "SAUWOHL - 100% Steirisch" (‘100% Styrian’) products and the naturally refined Tichy products.
FROM THE COMPANY KRAINER
HOUSE SAUSAGE WITH BACON
THE combination of Styrian specialities!
Styrian house sausages are a speciality of Styrian Tuscany - the Styrian vineyard region. They are produced from best pork and meaty bacon. After the addition of rich seasoning, the Rohkrainer sausages are smoked cold and then dried. This gives them their characteristic taste and their rustic form. The bacon jam is produced from precisely prepared and selected pieces of back fat. Both products are an essential part of a classical snack. The bacon jam lightly peppered as a spread plus the house sausages cut into slices guarantee a taste experience.
PAPRIKA AND GARLIC BACON
Selected belly of pork is pickled with salt and special seasonings and cut into strips. The "Paprika bacon" is then rubbed with a paprika gypsy mixture and the "garlic bacon" is rubbed with garlic seasonings and smoked in a gentle hot smoking procedure over beechwood. The tasty, hearty snack for everyone.
FARMER HEAD CHEESE
Farmer head cheese is a top product from Krainer. Farmer head cheese is produced according to a traditional recipe. The production process creates a unique product that is characterised by its unmistakeable taste.
At Easter, Easter dinner is a particular highlight and the "Osterkrainer" along with typical cured products are an essential component of this meal.
Lean meat sausage filled into natural casings and "twisted off" with a wooden splinter is then gently smoked over beechwood in the curing.
The "Osterkrainer" are suitable firstly as a cooked speciality eaten warm and secondly eaten cold as part of the Easter dinner with typically Styrian horseradish.
BACON JAM & BACON JAM WITH PUPKIN SEEDS
Bacon jam is produced from precisely prepared and selected pieces of back fat and produced with traditional spices and a traditional method. The finest pumpkin seeds and pumpkin seed oil are added, giving the green colour and the fine taste. The composition and the company's own method make this product a Styrian speciality that nowadays is rarely found.
ONION & LIVER MEAD SPREADS
Onion and liver meat spread, also a product of the Styrian specialities, is a spreadable cooked sausage.
The ingredients such as pork, bacon, pork liver and roasted onions are roughly cut, well seasoned and then filled into linen casings. The onion and liver meat spread is then heated up again.
Onion and liver meat spread is frequently eaten as a spread with the "Brettljause" (Styrian cold snack).
LUNG & MEAT STRUDEL
For the lung strudel, the beef lung is cooked, ground and browned. Seasoning is then done with salt, pepper, marjoram and onion. After it has cooled down, egg and breadcrumbs are mixed into the mixture, rolled out into strudel dough and baked. Lung strudel is a tasty soup garnish.
With meat strudel, mincemeat is used instead of beef lung.
Cover with hot beef soup, allow to briefly simmer and then cover with chives.
SAUWOHL - 100% STEIRISCH
100% STYRIAN BACON
Dry curing with the finest of seasonings, a special smoking process and a maturing period of more than 4 months- this is how the "rustic" one among the bacon types, Styrian bacon, is produced from selected and lean pieces of pork belly. In particular, its traditional rectangular shape is unmistakeable that is created by a special cutting method.
100% LOIN BACON
The finest piece of pork, the loan, is seen as a particularly fine delicacy. As is Krainer's loin bacon: It is first dry salted, then air-dried and then matured for 4 months.
The result: a wonderfully tender, fine and lean loin bacon!
100% STG STYRIAN BACON
Dry curing with the finest of seasonings, a special smoking process and a maturing period of more than 4 weeks - this is how the "rustic" one among the bacon types, Styrian bacon, is produced from selected and lean pieces of pork belly. In particular, its traditional rectangular shape is unmistakeable that is created by a special cutting method.
100% STYRIAN NECK BACON
After a traditional blend of seasonings has taken effect, our neck bacon is smoked cold and matured for four months. Here, we only use selected neck parts for genuine bacon connoisseurs agree: particularly the neck forms the basis for a hearty and succulent bacon speciality.