There are Austrian sliced meats, sausages and bacon to satisfy every taste, whether savoury sliced ham, hearty Bergsteiger cured sausage, spicy mountain salami or a tender roast. Even today, Austrian cuisine is defined by influences from Bohemia, Hungary, the Balkans and Northern Italy.
Traditional recipes – processed using the newest technologies – combined with strictest hygiene regulations and the latest nutritional research findings make it a success. Austrian farmers create the authentic taste, with a love of nature and respect for animals. Processing conforms to one of the strictest foodstuff legislations in Europe. The ‘Codex Alimentarius Austriacus’, which is the Austrian ‘Reinheitsgebot’ (purity law) for meat and sausage products, sets out exactly which ingredients are permitted to be used in manufacturing