IT | EN CONTEST | BACON-PROOF | ABOUT US | ONLINE SHOP South Tyrolean bacon Recipes Manufacturer Current origin History and tradition Manufacturing quality Tips Nutritional values Farmer's bacon packagings EU seal of approval Recipes Cut video It tastes best when cut correctly PROPERLY STORE AND CUT HAM. Depending on the cut, the bacon gets a new, slightly different taste. Many prefer the South Tyrolean bacon PGI thinly cut with the machine, others swear by the traditional method and cut the bacon with a knife. With or without a crust, as cubes, slices or thin strips, also depends on the South Tyrolean recipe. For the popular South Tyrolean bacon dumplings, for example, the bacon has to be finely diced. At the hut in the South Tyrolean mountains, the bacon is traditionally served in one piece. How to cut the South Tyrolean Speck PGI correctly: Remove the foil from the packed piece of bacon and let the bacon breathe for at least an hour at room temperature so that it can fully develop its aroma. Cut a 3 cm thick slice lengthways. Remove the rind from the bacon slice. If you prefer it milder, you can remove the spice crust. Traditionally this stays on, then the bacon tastes stronger and spicier. Cut the cut piece either into thin slices, strips or cubes, depending on the South Tyrolean recipe. The bacon is best enjoyed when it is cut as thinly as possible against the fibers. This is how he gets the right bite. How to store the ham? Unpacked, the ham can be wrapped in a damp cloth or stored between two deep plates for a few weeks in a cool place or in the refrigerator. The bacon should then not lie next to foods that have a strong odor. In the vacuum packaging, the bacon can be kept in a cool, dark place or in the refrigerator for several months. South Tyrolean quality products | Contact | imprint | Privacy | Sitemap | Part. IVA 01468880214