Burgenland's secret: Hans Bauer's exquisite prosciutto and wine magic!

Burgenland's secret: Hans Bauer's exquisite prosciutto and wine magic!

Hans Bauer made a name for himself as a master of meat and wine production in Pöttelsdorf, Burgenland. His “Prosciutteria” offers an exquisite selection of tasty hams, around 2,500 of which are stored in his small factory. Bauer has been making wines in a 150-year-old Streckhof in the Rosalia region for 25 years. In this picturesque setting he produces various types of wine, including Merlot, Grüner Veltliner, Blaufränkisch, Sauvignon Blanc and Gelber Muskateller. All wines mature for many years in small wooden barrels and each have a unique profile shaped by the grape variety, vintage and terroir. As krone.at reports, Bauer is also the first and only prosciutto manufacturer in Burgenland, specializing in air-dried and bone-ripened raw ham.

The basis for Bauer's recipe for success are the high-quality pigs that he obtains from a breeder friend. These noble pigs mainly come from crosses between Duroc, Schwäbisch Hall and wool pigs. The animals are raised in a natural environment and are fed primarily with grain in order to reach optimal meat maturity after 8 to 14 months. The raw ham is then pickled with pure sea salt, without additional spices or smoke, which emphasizes the natural flavor of the meat. According to burgenland.info, this process is crucial for the distinctive taste of Wulka Prosciutto, which is offered in different variants: “Pannonico”, “Reserva”, “Tradizionale”, “Coppa” and “Wulka Lardo”.

The art of curing ham

Ripening Wulka Prosciutto requires a lot of patience and precision. Depending on the variety, the maturation process takes between one and four years. The Wulka Prosciutto Reserva requires at least 36 months, while the Pannonico variant matures for at least 24 months. The mild climate of Burgenland and the temperature range between September and May ensure ideal conditions. Coarse sea salt triggers the fermentation process, which makes the prosciutto tender and aromatic. The cold drying phase takes place at temperatures of 1-2 degrees, followed by maturation at 14-18 degrees directly on the bone.

A place for connoisseurs

Hans Bauer's farm shop, which is housed in the old wine cellar, has established itself as a popular destination for gourmets. Here, visitors can not only look at the high-quality prosciutto, but also discover other delicacies such as Heidewuggerl in the smoker, dry aged pork, pastrami and various spreads. Erich Stekovits' homemade sourdough breadsticks and vegetable specialties are also part of the range. While the farm sales take place on Saturdays from 9 a.m. to 5 p.m., from the end of June there will also be the option to purchase the prosciutto online.

With his products, Hans Bauer embodies the vision of the perfect ham and offers his customers a unique Pannonian attitude to life - from high-quality wines to exquisite meat specialties. The combination of tradition, craftsmanship and regional ingredients makes his business a place where the joy of enjoyment is the focus.