Traditionally-handcrafted delicacy, smoked and aged over four months. Subtly aromatic.
This Italophile delicacy from Frierss is made only with the prime cuts of pork neck of 100% Austrian origin. Handsalted according to an old tradition and refined with exquisite spices, Frierss’ Osso Collo is slightly smoked and ages in the clear mountain air at least four months until it has reached perfection. The delectable spice blend and ample aging time give this specialty its harmonious aroma and flavor. All connoisseurs agree: this is an Osso Collo of premium quality!
TIP: Magnificent as part of an antipasti plate with sliced parmesan or as part of an Italian cold cut tray with Prosciutto Catello. Especially delicious also in wild-garlic cream soup or in a fine celery cream soup with autumn truffles.
| art.no. | article | packaging | weight | shelflife |
|---|---|---|---|---|
| 1040 | Osso Collo | 1 pck. v.p. | approx. 1,80 kg | 90 days |
| 40 | Osso Collo | 1/2 pc. v.p. | approx. 0,90 kg | 90 days |
| 6040 | Osso Collo sliced | MAP | leveled 100g | 42 days |
| energy: | 1446 kJ / 348 kcal |
| fat: | 27 g |
| - of which saturates: | 12 g |
| carbohydrates: | 0,3 g |
| - of which sugar: | 0,3 g |
| protein: | 26 g |
| salt: | 4,2 g |
Free from
lactose
gluten
dyes
flavor enhancers
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.
