BERNARDI bacon - the time to the maturity is esteemed to us
Today as at that time we process after traditional production procedure nearly all parts of the pig, e.g., the leg, the square, the pork nape, the belly, the shoulder and the cheek. In addition to this already very unusual assortment we still produce the „traditional farm bacon“ which is produced without exception of local pigs. This is marked as a rule with our fire sign belonging to company. Because of the different bandage fabric of the single meat parts we are able with the use of one single salt/herbs-mixture to give this one own individual character and taste.
The salt spice mixture protected since generations refined every now and then is one from herbs, berries, salt and other spices composite recipe which vouches for the unique and distinctive taste of our products. Besides, we place great value of the fact that some berries not to ground, but traditionally are rammed to heat up the contained essence oils on no case and to cause therefore restorative bitter substances.
Our bacon becomes salted with 2.3% on 1 kg of meat. The brine time amounts four weeks and all bacon sides are restacked weekly, besides, must be always also respected the temperature of the brine cell.
The maturity of a good bacon determines the nature only. We create ideal, always constant conditions and give to every item of BERNARDI bacon the time which requires for an optimum maturity.
The finest red autochthonous grape, fruity with formidable structure
Fresh grape peels from Lagrein are used to distill this fine Grappa. Full bodied, smooth and rich on the palate.
We DO NOT add colorants or preservatives. For this reason, our stewed fruit is distinguished by its fresh fruit flavour, reduced sugar content, and consequently low calorie count.
Roen is an excellent accompaniment to many desserts, dried fruits, various cheeses and foie gras. Or savor a glass on its own, as a wine of meditation to be enjoyed with good company.