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!