Garlic Speck 1/2 appr. 600 gr. - À La Carte - Tiroler Schmankerl
Vinschgauer rye taler Preiss 200 gr., purely decently, crisply and of course, suitably as a base to all what you may.
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One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
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.
