Golden yellow skin, strong red meat and snow-white fat: The Gailtaler Bacon with the green seal is a genuine unique specimen and is produced exclusively in family farms in the Gailtal. Origin, animal welfare and smoking guidelines are strictly controlled.

Rubbed with salt, pepper, garlic and juniper and smoked under beech wood, the bacon gets its mildly salty taste.
Visitors to the Gailtal Bacon Festival at the beginning of June can see for themselves.

Along the old town of Hermagor, farmers and butchers (their bacon has a red seal) offer different types of bacon, Hauswürstl or Verhackert, a spread in a jar, for tasting.
Each family has its own recipe, each bacon tastes a little different. Music groups from the entire Alpe-Adria region also provide entertainment.