Perfosciutto impresses a somewhat nutty aroma and a delicate texture. If you have your taste, you don’t have to travel to Italy. There are also air -dried raw ham in top quality in Pöttelsdorf from Burgenland.
Hans Bauer has been struggling for a quarter of a century with beautiful wines such as Merlot, Grüner Veltliner, Blaufränkisch, Sauvignon Blanc or Yellow Muscateller in his 150 -year -old Stretch Yard in Pöttelsdorf. All varieties mature for several years in small wooden barrels, because naturalness and quality are all transferred to the 57-year-old winemaker, which is often awarded.
Bauer also meets this claim with his second passion: the production of Prosciutto. His operation is the first and the only one in Burgenland in this area. The trained master Butcher, who previously worked as a technologist for an internationally active Spice Center Company and supervised meat and fish processing food companies in more than 17 countries around the world, specializes in air dried and targeted raw ham on the bone.
Pigs grow slowly
Until ten years ago he led this passion in the sidelines and as “compensation for modern professional life”. In the meantime, he delivers well-known restaurants, vinotheque, delicatessen stores and supermarkets in Austria and has even made a name for himself with his beautiful “Wulka Prosciutto” varieties in Germany and Switzerland.
The basis for its meat products is the German noble pig at various intersections with Duroc, Schwäbisch Hall and woolen pigs. The animals grow up in partner companies from the region in a close position, are mainly fed with grain and after eight to 14 months they reach their optimum meat.
Exciting temperature game
“This guarantees the special quality and delicate marble. The raw ham is colored with sea salt, but not seasoned and smoked:” The mild climate of the Burgenland, and in particular the temperature game between September and May, offers ideal conditions for maturation. Depending on the variety, it takes one to four years. “
Real rarity
For his 25 -year anniversary, the meat refinery began to produce its own limited edition three years ago: “The first samples will be available every Saturday from 9 a.m. to 5 p.m. in my farm shop. From the end of June the Prosciutto will also be on sale and will be available in my online store,” says Bauer.
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
