Tiroler bacon is a Tiroler speciality, which is still manufactured in traditional way by Tiroler farmer.

After slaughtering the pig the belly and are loosened from the pig and washed afterwards. Now in a container different spices are mixed. The exact spice mixture is secret and also from manufacturer to manufacturer different. The main parts are salt, and white pepper. The bacon now with the spices strongly rubbed in to it with a spice coat surrounded is. The following manufacture step is the Selchen of the bacon in the Selche. So that the bacon receives an intensive taste, with from fir trees one geselcht. In the Selche remains the bacon depending upon weight between 2 to 3 months, in order then in cooling and dark cellar develop.

Tiroler bacon becomes cheese and wine or as hors-d'oeuvre verzehrt, in addition, uses in the kitchen like other smoked bacon.

Articles in category "Tiroler bacon"

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