03/28/2018

Frierss ham specialty "Beinschinken" was awarded with 96 points of Falstaff and got the 2nd place.

Frierss confirms that the highest art of ham comes from Villach with his leg ham, which was awarded 96 Falstaff points and 2nd place. "Dark pink, shiny fleshy nose, extremely juicy on the palate, balanced, nutty great texture" is the criticism of the expert jury. This leg ham is only available in the Frierss Feinen Haus and in the Frierss specialist shops in Villach.

The 3rd place behind Frierss Beinschinken goes to Thum Beinschinken (93), followed by Gusel Beinschinken (92) and Wiesbauer Traditionsbeinschinken (90). The "Schwarzes Kameel" ham won the "Best of Feinkost" showpiece discipline by one point. The fact that the ham tastes best freshly cut in the bar is shown by the rating of the packaged ham, which scored a maximum of 89 points. "The freshly leg-cut ham is much softer and juicier in comparison, with a wonderful mouthfeel," said the jury.

 

Quality is a tradition at Frierss

The Villach family business Frierss has been cultivating ham tradition at the highest level for 120 years. "The award by a jury of experts is a nice sign of the appreciation of our uncompromising pursuit of quality. The secret of our "Beinschinken" lies in hand-picked pork legs from Austria, our old family recipe and the great care of our experienced ham masters."so Rudolf Frierss proudly.

 

Frierss offers a varied assortment of more than 40 hams, ranging from rustic ones like the Carinthian farmer's ham, Carinthian country ham or mountain ham to special gourmet ham such as the original Nock-Land whisky ham, orange pepper ham, pumpkin seed ham or delicate chicken filet ham.