Pfitscher will be exhibiting at his year’s SIAL fair in Paris from the 16th to the 20th of October. Come visit us in pavilion 6, DE119.
Thanks to the team of Pro7 Galileo for visiting us! We will inform you of the exact broadcasting date.
Good news for all lovers of authentic bacon delicacies! Starting this year, the Pfitscher Family will be producing premium-grade farmer’s bacon. The decision to begin producing farmer’s bacon was made in the autumn of last year, while Lukas Pfitscher was visiting the Lärchhäusl farmstead in Deutschnofen / Nova Ponente and became enthused for the project. That’s when it was decided to commence producing it in the following year, and to start pickling select cuts.
What are the distinguishing characteristics of South Tyrolean farmer's bacon?
What are the distinguishing characteristics of South Tyrolean farmer’s bacon? Farmer’s bacon is a true delicacy – that’s because it comes from pigs raised under animal-friendly conditions in small groups on South Tyrolean farmsteads. Traditionally, not only the leg, but also the blade, the shoulder, the loin, and the belly are used. The various different cuts add a variety of flavors – while always maintaining the uniformly high level of quality. Farmer’s bacon is available in only limited quantities. Because of its high fat content, it is considered an exclusive treat – not only among gourmets.
To the great joy of all bacon-lovers, Pfitscher intends to process approx. 300 sides of pork in the course of this year, thus advancing to become the second-largest producer of South Tyrolean farmer’s bacon. But you’ll still have to exercise a little patience. That’s because the production of this delicacy according to traditional methods demands a lot of time and care. Depending upon the weight and thickness of the pieces, farmer’s bacon requires at least three to five months to cure properly. For the leg, an average of eight months is necessary.
Good things simply can’t be hurried!
The Cibus in Parma is the only trade fair in Europe that is devoted exclusively to new trends in the foods sector and allows an in-depth look at the Italian market. The most-important and largest companies of Italy present food, packaging, and marketing trends to industry professionals. For Pfitscher, the trip to Parma in mid-May was again well worth it, and we are delighted by the many new contacts we established.
Do you already know our shop in the Hauptstrasse of Burgstall / Postal? If you don't, you definitely should pay us a visit! There, you'll find not only our homemade bacon, sausage, and meat specialties, but also a selection of cheeses from our regional suppliers. And you'll love our latest hit: Hand-drawn cheese by Capriz, traditional mustard and mayonnaise by Münchner Kindl, excellent wines by the company of the same name, Pfitscher from Montan / Montagna, and one of the best barbecue sauces by Dirty Harry.
G. Pfitscher Srl
Via Roma 20
I-39014 Postal (BZ)
T +39 0473 292 358
F +39 0473 291 260
www.pfitscher.info
© Pfitscher Srl 2021
