How often do you get the chance to visit a ham spa and sample Umami sauces next door? Perhaps only at Hirschen in Schwarzenberg. Here, you'll find a rustic fermentation cellar where, for 7 years, vegetables have been transformed into Umami-rich sauces using the so-called Koji fermentation method. Koji, a noble mould culture, makes fermentation a wonderful process. As a result, Shoyus, Misos, Garums, and Tamaris are now fermented in Hirschen's cellar – flavourful sauces that the kitchen uses to elevate its dishes.
And because Hirschen cooks according to the nose-to-tail principle, using the whole animal, the cellar also doubles as a ham spa. This means that, in a dedicated room, Prosciutto, Pancetta, Coppa, Chorizo, and Salami are produced alongside other cured meats. A unique take on the concept of a spa. This lends itself perfectly to creative incentive ideas. If you want to surprise your guests, invite them to a tour and tasting at Hirschen's ham spa and fermentation cellar.
- Duration: ca. 45min
