Tyrolean Specialties

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 ...

Traditional production methods based on handed-down recipes ensure the typical taste of Tyrolean pastries.