A yummy eye catcher on every breakfast table.
Cooking, Tyrolean style
Fine Raclette Bacon
In season
Today, raclette is a popular dish, mostly at Christmas or on New Year’s Eve, enjoyed with family and friends.
1/3 slices - perfect for the pan
Garlic
Juniper
Pepper
Traditionally made
Only the highest quality pieces of meat are chosen for Fine Raclette Bacon. They are then rubbed with natural herbs, dry-cured, lightly smoked over beech wood and dried. This is how they get their savoury flavour.
- 1/3 slices - perfect for the pan
- Crisp when baking, thanks to its special cut
- Without additional flavour enhancers
- Lactose-free and gluten-free
Ideally used for
raclette
sandwich
frying
wrap
Sea Salt
Pepper
Rosemary
A hearty raclette experience
Raclette bacon, made from fine belly ham – well-streaked and perfect for raclette. Each slice is 1 mm thick, making it the ideal thickness for frying on the grill plate, or layering in the small raclette pan.
Herby, savoury flavour
Basil & Pepper
Parsley
Honesty is the best policy
The constantly high quality and safety of all HANDL TYROL bacon, ham, raw sausage and roast specialities was and is at the core of our company philosophy. Thanks to our passion for always doing better, HANDL TYROL guarantees only selected high quality cuts of meat from controlled origins, carefully selected suppliers and constant, independent internal and external inspections.
DLG gold award for the best
The DLG gold award for the best is only awarded to companies that have succeeded in winning prizes over the course of the annual DLG-quality tests for over 5 years. Here at HANDL TYROL, we are especially proud of this award as it confirms consistent product quality over the course of 25 years.
- choice meat
- controlled origin
- extremely careful selection of suppliers
- tested product quality
- internal and external inspections
The origins of Raclette
The original raclette comprised only two ingredients: cheese and potatoes. The block of cheese was halved and the “open” side was placed next to the fire, so that the cheese melted. The melted cheese would be scraped off with a knife and eaten with potatoes or bread. Today, it’s common to combine the cheese with pieces of meat, vegetables, and many other specialities.
