Garlic Speck 1/2 appr. 600 gr. - À La Carte - Tiroler Schmankerl
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
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Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Soft cheese bovine and sheep milk, Appearance: flat form - wrinkled rind - refined with truffle, Aroma: truffle scent, Flavour: harmonic - well-balanced - persistent hints of truffle, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel
South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months. 1/4 ham, vacuum, weight approx. 1.1 kg.
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
