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.
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
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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.
Darbo Preserves are produced according to an old family recipe. Then as now, only the best fruits are gently warmed and stirred. That way the natural fruit aroma is retained.
