Black Forest Broadside
The broad side is made from the pork belly with back . For production we only use meat from our herbal pigs .
The broadsides are salted by hand with mountain salt and finished with our own, rubbed with a secret spice mixture. They are then layered in special curing containers, where the pieces mature for a few weeks before being removed from the brine and stored in a dry place for “burning”.
In the next step, the bacon is gently smoked in our smokehouse for about 2 weeks. smoked in cold smoke with spruce and fir wood as well as fir branches. After smoking, the broadside is stored dry for at least 3 months in special climate rooms, to achieve the distinctive aroma and firm consistency.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland, on the Engler family farm – the first pig hotel in southern Baden since 2019. Here the pigs live on straw and have plenty of space to dig in an outdoor area and enjoy species-appropriate housing in an animal welfare stable. The older Stables are gradually being renovated to the high standards of the pig hotel.
Every three weeks we receive around 240 piglets, which are fed with local grain and maize from our own harvest on the They are raised on the farm. They reach slaughter age at around seven months. Our method of slower Fattening results in higher quality, drier meat.
In contrast to industrial pig production, which often requires antibiotics, our closed System ensures production without antibiotics. Our meat reaches the final consumer after only two stages, which guarantees freshness and sustainability.
The result is a top product at fair prices, which is beneficial for both the consumer and farmers and butchers. offers a secure income. Our weekly slaughter requirement is around 100 pigs, 20 of which come from nearby partner farms.
Aus eigenem & Partner ViehbestandBlack Forest Broadside
Black Forest Broadside
Traditionally smoked Black Forest broadside – spicy belly and back bacon, long-aged for a full-bodied smoky aroma
Regular price
9,99 €
Sale price
9,99 €
Regular price
Unit price
19,98 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln Black Forest Broadside
The broad side is made from the pork belly with back . For production we only use meat from our herbal pigs .
The broadsides are salted by hand with mountain salt and finished with our own, rubbed with a secret spice mixture. They are then layered in special curing containers, where the pieces mature for a few weeks before being removed from the brine and stored in a dry place for “burning”.
In the next step, the bacon is gently smoked in our smokehouse for about 2 weeks. smoked in cold smoke with spruce and fir wood as well as fir branches. After smoking, the broadside is stored dry for at least 3 months in special climate rooms, to achieve the distinctive aroma and firm consistency.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland, on the Engler family farm – the first pig hotel in southern Baden since 2019. Here the pigs live on straw and have plenty of space to dig in an outdoor area and enjoy species-appropriate housing in an animal welfare stable. The older Stables are gradually being renovated to the high standards of the pig hotel.
Every three weeks we receive around 240 piglets, which are fed with local grain and maize from our own harvest on the They are raised on the farm. They reach slaughter age at around seven months. Our method of slower Fattening results in higher quality, drier meat.
In contrast to industrial pig production, which often requires antibiotics, our closed System ensures production without antibiotics. Our meat reaches the final consumer after only two stages, which guarantees freshness and sustainability.
The result is a top product at fair prices, which is beneficial for both the consumer and farmers and butchers. offers a secure income. Our weekly slaughter requirement is around 100 pigs, 20 of which come from nearby partner farms.
