|11 January 2019|
|08 March 2019|
|15 March 2019|
|07 June 2019|
|05 July 2019|
|09 August 2019|
|06 September 2019|
Cultural heritage of the Alps: Proper brining and smoking – a presentation by the Gailtal Valley Bacon Master.
"Time is money" - but not when it comes to the production of this fine product from our butchery. Because we put great emphasis on quality and produce bacon with maturing time in line with the motto „A good product needs time“!
Basics like grain, maize and meadow grass or hay are grown and harvested on our own farm – GMO-free of course!
Learn about handling the basic product and the use of special spices. During a 2-day seminar, you make YOUR personal bacon and this under the guidance of our expert and master butcher, Hans Georg Fercher.
Having accomplished the programme, you get a „Bacon Certificate“ and – after enough maturing time (around 6 months) – you receive the bacon you made by post.