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 Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
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Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
