the nicest parts of the leg cattle were made air-dried and cured ham of top quality. Particularly the extremely thin cutten cattle ham is asked for every kind of hors-d'oeuvre plates and cold dishes.
Schüttelbrot Crisp Bread Eisacktal - 155 gr. - South Tyrol
Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.
Tip: Paper-thin cut, he is an ideal companion on Brettljausen and wild court plates. A confidential tip is " Venison Raw Ham carpaccio" with different sauces or Pesto.
Flavoured fruit tea mixture with strawberry and rhubarb taste
Salame picnic ca. 4 x 40 gr. - Maletti 1867
Salamella passita ca. 400 gr. - Maletti 1867