SFT Experience - The pleasure of Castellovino, root and hay bacon.

With the lord of the castle and Gailtaler Speckmeister einsuren, smoke and preserve a cultural heritage of the Alps.

At Schloss Lerchenhof, 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, who is one of only 17 certified producers of the genuine Gailtaler Speck, which is protected by its origin. In his farm-owned butchery and in his smelting room, the master of bacon demonstrates the entire production process of his products. He takes you on a farm journey, where much is told from the keeping of the pigs to the slaughtering process to the careful smoking and air-drying of the traditional Gailtaler Speck. This includes the selection of the fine spices for the pickling, the heating of the smoking chamber or information about the duration of the air drying. In any case, it takes a lot of time, at least 6 to 8 months, until a really good bacon can be tasted. It does not take quite so long at this bacon course, because the bacon master has already prepared a portion with four different types of bacon after the farm tour.