Recommended producers forBacon and sausages from Tyrol
Tyrolean bacon is still produced in the traditional way. It is made from pork belly and back fat, which is rubbed with a spice mix of salt, caraway, and pepper, and then smoked. For an intense flavor experience, Tyrolean bacon producers use sawdust from fir trees for smoking. This process takes about two to three months, and afterwards, the Tyrolean bacon continues to mature in a cool and dark environment (e.g., cellar).
Hörtnagl is one of the leading quality producers in Austria and is the market leader in Tyrol for the production and refinement of premium sausage and meat products.
...produced according to traditional, handed-down recipes, without nitrite curing salt!
JUFFINGER ORGANIC TYROLEAN BACON …for over 20 years now!
The Autenhof in Neustift (owned by the Stern family for over 500 years) in the Stubai Valley is closely linked to the success recipe of Stern bacon. The bacon recipe has always been discreetly passed down within the Stern family from generation to generation.
Produced and refined in the Zillertal
“Good things take time“ is especially true when it comes to Zillertal bacon and Zillertal raw sausage specialties.
The wide selection of Gasser‘s bacon and raw sausage specialties invites you to taste them.
Original Tyrolean specialties since 1902.
The gourmet from the Alps!
Delightfully honest – with this life philosophy, we at Huber Butchery have been producing our hearty Tyrolean bacon specialties for more than 200 years.
Our WÄGER butchery is a family business and has been for over 20 years now.
