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.
BERNARDI bacon - the time to the maturity is esteemed to us
With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
Product obtained selected GMO-free raw materials, washed, ground and blended.
The land hunters Villgrater are classical tyrolean raw sausages with their typical flat-pressed form, like the Kaminwurzen, easily smoked, produced of beef and pork, well ground.