The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
RubatÃ with rosemary 200 gr. - Mario Fongo
Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...
Spianata romana ca. 2 kg. - Maletti 1867