Comb ham is also known as a cervical ham or in Italy as "a Coppa". It is made of meat of the pork neck to which only salt and herbs are added. With the comb ham we pay attention to the best meat which is spiced drily salted and with fresh mountain herbs. Easily pressed and smoked, the ham develops its whole aroma. With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
Soft cheese bovine milk, Appearance: small square, Aroma: Spice marks, Flavour: sweet-salty, Consistency: softy-creamy, Maturation: 1 month.
"Tartufata" is excellent for hors d'oeuvres, rice and pasta dishes and filling for main courses.
For the bacon belly Senfter meager pork bellies are selected, well salted and spiced and smoked about beechwood. He is matured during at least 5 weeks and is free of cartilage guaranteed.