The best Carinthian bacon comes from Frierss in Villach, it is currently the winner of the big "Zeit für GENUSS" bacon tasting 2022!
The jury of experts selected the best out of 21 candidates for ham bacon in terms of appearance, aroma, bite firmness and harmony of the spice mixtures and awarded Frierss Carinthian Schinkenspeck as the winner. „The first class appearance with a fine creamy white bacon, the wonderful aroma, its firmness to the bite, the harmony of the spices and the premium mild taste with a delicate light coriander note convinced the jury. Their rating was: finely matured.“
The secret of highest quality of Frierss Carinthian Schinkenspeck lies in the long bacon tradition over more than 120 years, The premium taste is based on the traditional hand salting, the refining with the special spice mixture according to our traditional family recipe and the maturing period of at least four months, after smoking over beech wood. A further criterion for highes quality are the very special maturing conditions in the special raw ham manufactory in the Gegendtal Valley, near Villach and the Ossiachersee, where the pure mountain air of the Nockberge mountains meets the mild, humid, slightly Mediterranean lake air. The climate is here perfect for the maturation of first-class raw ham.
"For us, this award is a further confirmation of our special raw ham competence and our uncompromising quality standards" Kurt Frierss proudly confirms.
Product innovation winner prize for Frierss truffle mortadella
The Frierss family was awarded the most important innovation prize for meat and sausage products in Austria, so called "product champion" at this year's AMA meat forum in Feldkirch with its truffle mortadella.