Finished by hand with authentic natural spices and herbs, smoked and matured for several months in the in-house drying chamber at 1,200 m above sea level, the village butcher bacon gets its rustic, smoky aroma.
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Finished by hand with authentic natural spices and herbs, smoked and matured for several months in the in-house drying chamber at 1,200 m above sea level, the village butcher bacon gets its rustic, smoky aroma.
Pork, curing salt, reddish aid, the finest alpine herbs and spices (allergen-free)
allergen free
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.JPG "T-Shirt white")