Made selected belly pork, drily salted, harmoniously spicy, coldly smoked with beechwood and for approx. 4-5 weeks stored. Appreciated in the cuisine for its aroma and its juiciness for bacon dumpling, Carbonara, barley soup or for larding of different roasts.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
Decent and home-made wild boar ragout of the butcher's shop Villgrater, simply warm up and put about the cooked pasta (spaghetti, penne or any kind of noodles), polenta, Crostini or on the rice.. After opening it, put in refrigerator and consume within less days.
Smooth round beer with an intense aroma of malt, honey and acacia as well as a slight hint of bitterness at the end.
Produced personally by the Martelli family, in their own pasta factory in Lari, in the hills of Pisa in Tuscany.