Bresaola is an air-dried beef ham of Italian origin. We only use beef our own slaughter for its production. Preparation Bresaola is produced selected parts of the leg of beef. After a maturing period of 4 weeks, the bresaola is stored and air-dried at controlled temperature and humidity. How to enjoy it Bresaola is ideal for preparing light and tasty dishes. Cut into slices, seasoned with thin shavings of Parmesan cheese, a little balsamic vinegar, olive oil, a squeeze of lemon juice and a pinch of pepper, bresaola is a unique and irresistible appetiser... and a must for any South Tyrolean snack.
The sublime dark chocolate with a core of tenderly melting cocoa cream and light, crispy cocoa wafer ensures unique and unforgettable moments of pleasure. This chocolate creation guarantees very intense chocolate pleasure, thanks to its particularly high cocoa content of 60%!
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Incredibly and in the taste perfectly, so describe some customers our deer salami which stands firm every comparison. Particularly liked with hors-d'oeuvre plates, cold plates etc. in combination with other lusciousness our house.
Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
