Der Kärntner Gebirgsschinken, ein erstklassiger Rohschinken, ergänzt das Kärntner Spezialitätenprogramm von Frierss.
Ein luftgetrockneter Rohschinken höchster Güte aus Kärnten, wo Speck Tradition hat. Nur ausgesuchte Schinken österreichischer Schweine mit feiner Marmorierung und zartem Fettrand werden für diese Spezialität verwendet. Handgesalzen nach alter Tradition und mit edlen Naturgewürzen verfeinert, wird der Kärntner Gebirgsschinken natürlich 4 Monate luftgetrocknet bis er seinen erstklassig milden Geschmack entfaltet. Höchster Speckgenuss!
TIPP: Hervorragend eignet sich der Kärntner Gebirgsschinken zur klassischen Jause, ideal zu Kärntner Bergsalami oder Original Kärntner Hauswürsteln.
| Art.Nr. | Artikel | Verpackung | Gewicht | MHD |
|---|---|---|---|---|
| 99 | Kärntner Gebirgsschinken luftgetrocknet in Platten | 1 Stk. v.v. | ca. 4,00 kg | 60 Tage |
| 1099 | Kärntner Gebirgsschinken luftgetrocknet 1/2 | 1/2 Stk. v.v. | ca. 2,00 kg | 60 Tage |
| 2099 | Kärntner Gebirgsschinken luftgetrocknet 1/4 | 1/4 Stk. v.v. | ca. 600g | 60 Tage |
| Brennwert: | 1143 kJ / 273 kcal |
| Fett: | 15,4 g |
| - davon gesättigte Fettsäuren: | 6 g |
| Kohlenhydrate: | 1,6 g |
| - davon Zucker: | 0,9 g |
| Eiweiß: | 32,1 g |
| Salz: | 4,3 g |
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Bacon and cured ham have a long tradition in Carinthia. The Frierss family has been cultivating this traditional craft since 1898.
In Treffen near Villach, in a special cured ham factory, the master chefs produce first-class Carinthian bacon "Kärntner Schinkenspeck", Carinthian pancetta "Kärntner Bauchspeck", and "Schloss-Speck".
What makes our bacon so special?
1. Only the best quality meat from animal-friendly farmers is processed in the Frierss’ bacon & cured ham specialties. The Frierss family puts its faith in small-scale enterprises in Carinthia, Styria, and Upper Austria. Only fine, marbled ham with a tender fatty edge is selected and cut to our exact specifications.
2. The ham is traditionalley hand-salted and rubbed with topnotch spices. Most of our spice blends are well-kept family recipes from our grandfather's time. Just as in the olden times, the spices are hand-picked and mixed in house. The ham is then marinated in these special blends for three to four weeks.
3. According to the old Carinthian tradition, the ham is smoked over particularly low-resin, natural beechwood.
4. For at least three to four months, the ham matures in the clear mountain air of the Gegend valley, which, in combination with the mild lake air, produces optimal conditions for aging. The Frierss family thereby gives the ham as much time as it needs to develop its full taste. During the maturation process, the ham loses more than a third of its original weight.
5. Only when the maturation test has been passed and the strictest quality criteria are met, this bacon gets the Frierss’ seal of approval! Wherever you see Frierss, you know there is quality inside.
