Because handcraft is a Tyrolean tradition. Become a Tyrolean!
Handicraft, experience and especially time are the most important ingredients for the traditional manufacture of Tyrolean ham.
After a period of 6 months, a finished piece of HANDL TYROL Tyrolean ham PGI on your cutting board has lost up to 42% of its original weight, and has undergone innumerable work steps and the strictest quality inspections.
This is how the Tyrolean originals are made:
Made by hand
The best pork pieces are rubbed by hand with sea salt, juniper, pepper and a bit of garlic, and dry-cured for at least three weeks.
Air-dried in mountain air
Subsequently, Tyrolean ham PGI ages and dries for six months at a constant temperature in our ageing rooms in clear Tyrolean mountain air.
Smoked over beech wood
The typical smoked aroma develops during a one-week light cold-smoking period over the beech wood.
