Fermented Hams
Smoked and/or air dried specialties like Bündner, Bacon, Farmers bacon or“Mostbröckli” define the meat delicacies. Bacon distinguishes itself through an appetizing colour, firm consistency as well as its tender taste.
Starter cultures for raw cured goods
146007 I Start-PÖK Roschi | the fine one for dry cured ham |
011701 I Start-PÖK 100 | the classic one for bacon |
146017 I Start-Crudo 500 | the special one for white salting |
146024 I Start-Crudo 2000 | the safe one for white salting |
![](/image/en/snippet/buendnerfleisch-1.jpg?width=228&height=152)
Bündnerfleisch
![](/image/en/snippet/1833004szynkaszwarcwaldzkagrob-1.jpg?width=228&height=152)
Szynka Szwarcwaldzka
![](/image/en/snippet/1833003szynkazkaryntiigrubomielonaret-1.jpg?width=228&height=152)
Szynka z Karyntii
![](/image/en/snippet/1203070mostbroecklichgrob-1.jpg?width=228&height=152)
Mostbröckli CH grob
![](/image/en/snippet/233151suedtirolerschinkenspeckfein-1.jpg?width=228&height=152)
Südtiroler Schinkenspeck fein
![](/image/en/snippet/233043bauernspeckgrob-1.jpg?width=228&height=152)
Bauernspeck grob
![](/image/en/snippet/233028bauernspeckpancett-1.jpg?width=228&height=152)
Bauernspeck / Pancetta /
Rohess-Speck
Rohess-Speck
![](/image/en/snippet/131012speckwuerzungfein-1.jpg?width=228&height=152)
Speckwürzung fein