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.
Melt one teaspoon in hot water and drink in small sips.
lightly straw-coloured paste, minutely granular, it flakes off into slivers; the fragrance and the taste are delicate and savoury but not spicy; it is highly digestible and on average fat. For these qualities we received many prizes “high quality” of Parmesan: Mountain Parmesan Cheese Palio 2002, Author Cheese Saint Vincent (Aosta) 2001, Mountain Cheese Olympics Les Rousses (France) 2003, "Grolla d'oro" Formaggi d'autore 2006, 2010 and many others.