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Gailtal Valley bacon variations
Gailtaler Schinkenspeck: Gailtal Valley bacon is very juicy. It is the leg of the pig without the bone.
Gailtaler Karreespeck: Gailtal Valley back fat is very traditional. And consists of a side divided into loin and belly.
Gailtaler Schulterspeck: Gailtal Valley bacon of pork shoulder is extremely tasty and is produced from the front shoulder.
Gailtaler Bauchspeck: Gailtal Valley belly of pork is more full-flavoured and consists of one side of bacon divided into loin and belly.
Gailtal Valley bacon PGI
Our regional Gailtal Valley bacon PGI (EU-protected geographical indication) must fulfil many criteria in order to receive its seal of quality. The fattening, slaughtering, processing and smoking take place on the same farm. The pig is already cut into different sides of bacon after slaughter so that it can be sealed while still ‘green’. This means that the product can be traced back to the barn of origin. Gailtaler Speck PGI is marked with the green seal as proof of quality so that customers can clearly recognise the original bacon.
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