Loins, cooked and smoked Share

• Bacon, filet de saxe and kassler

Made from the pork back muscle.
Our smoked bacon and filet de saxe undergo a careful and long production process in which dry salting is central. This process ensures that typical noble-smooth flavour that is peculiar to this product. The meat products are naturally smoked using beech wood shavings. 
Sliced wafer-thin, topped on a piece of toasted brown bread, finished with olive oil and Parmesan shavings, is a pure delicacy that the gourmet can savour. 

Our kassler features a careful but faster production process. There are many variants of this top product, such as kassler with bone, kassler without bone wrapped in a herb coating like e.g. rosemary. Kassler can also be roasted. 
Simply a very rewarding product with many possibilities. 

Kassler is served both cold and hot. Cold kassler, finely sliced is ideal for luxury buffets or sandwiches. Our preference for a thicker cut is then better applied to hot preparation. Very simple and easy, just fry briefly in the pan. 

Art.nr. 315-06 Kassler Rosemary 100g 

For more details see leaflet