Our snack bacon is made from the narrow side of the pork belly . We use only meat from our herb-fed pigs .

The narrow sides are salted by hand with mountain salt and then rubbed with our proprietary, secret blend of spices before being layered in special curing containers. There, the pieces mature for several weeks before being stored in a dry place for "curing."

In the next step, the bacon is gently cold smoked with spruce and fir wood, as well as fir branches , for about two weeks. Finally, the bacon matures for at least three months in special climate-controlled rooms to develop its distinctive flavor and consistency.

Located in the picturesque Markgräflerland region, on the Engler family farm, our pig farm and the first pig hotel in southern Baden have been operating since 2019. Here, the pigs live on straw, with ample space for rooting and an outdoor area that harmoniously combines animal welfare with economic efficiency. Our older barns are continually being modernized according to pig hotel standards.

Every three weeks, we receive approximately 240 piglets, which are raised on the farm with local grain and corn. The slower fattening period of approximately seven months allows the animals to reach a later slaughter age and ensures high-quality, firm meat.

Antibiotics are completely avoided in our production. Unlike industrial pig production, our short transport routes and direct production minimize the risk of disease and ensure the highest quality.

With a reduced route to the final consumer—just two stops—the quality of the meat is maintained, while fair prices are ensured for both consumers and farmers and butchers. Our weekly requirement is around 100 pigs, 20 of which come from local partner farms.