The delight of Castellvino (wine bacon), root bacon and hay bacon

Preserve a cultural heritage of the Alps with the lord of Lerchenhof castle and Gailtaler expert in bacon.

At Lerchenhof castle, farming has been carried out in a natural way for centuries. The production of traditional and creative bacon varieties is a special concern of the prudent farmer and owner of the castle Hans Steinwender and his family. He is one of only 17 certified producers of the genuine, origin-protected Gailtaler bacon, or “Speck”. In his farm-owned butchery and in his smelting room he demonstrates the entire production process of his products. He takes you on a farm journey, where you will learn everything from the keeping of the pigs to the slaughtering process and the careful smoking and air-drying of the bacon. The process also includes the selection of fine spices for pickling, the heating of the smoking chamber and information about the duration of the air drying process. It takes a lot of time for good bacon to be ready for tasting, at least 6 to 8 months. However, it doesn't take quite that long in this Slow Food Experience, as Hans will prepare a tasting platter with four different types of bacon to enjoy after the farm tour.

What is included:

• From animal farming to traditional Gailtal bacon
• Samples of the different types of bacon at Lerchenhof
• Beer or natural juices

Start: 04 pm | Duration: 2 hours | Maximum: 10 participations