HOCHZILLERTAL PRESERVED MEAT

THE SIGNATURE HOMEMADE TYROLEAN DISH

Meat has always been salted and smoked by farmers in the traditional way to make it last longer and enjoy it all year round.

Even today, this type of preservation is used and the dried meat is subsequently enjoyed in social gatherings with guests or the whole family. For this reason, we have been smoking our cured meat at the Hotel Hochzillertal *** Superior for some time now - in order to be able to offer our guests authentic Zillertal meat of the highest quality and, of course, because we enjoy making it again and again!

Of course you can also buy our bacon as a memory of your stay!

Ingredients

In order to produce our Hochzillertal bacon, we use only lean pigskin and create everything from raw materials. We choose the pigskin very carefully and it is always sourced from our local butchers.

Salting

Salting is an essential part of the process. Here at the Hotel Hochzillertal, the salting is done according to our own recipe and is performed by hand. Our blend incorporates pure sea salt, alongside a special, secret blend of spices and of course our chosen herbs. These ingredients combine to give the bacon a distinctive and very special taste. The bacon is then left to rest for three to four weeks in the brine.

Smoking

Smoking is always important in the natural production of cured meat. We produce just the right amount of smokiness from resin-free beech wood chips. These are brought to the correct temperature so that the meat can develop its magnificent colour and its unique flavour.

Maturation

After smoking, the Hochzillertal cured meat must ripen for about 20 weeks. Under the watchful eye of Michael, the temperature is constantly controlled so that the meat releases its full flavour and can be enjoyed by you.