The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste. Pork halves form the raw material without bone. Halves are disassembled and boned. The cutting follows after antique tradition. A confidential tip for true bacon experts.
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A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
Our herbal salt is a blend of culinary herbs derived organic certified cultivation and Atlantic salt. Not only does it flavour your dishes, but it also stimulates your digestion.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
Genuine wholemeal rye bread slices. Produced particularly gently using the whole grain, the natural richness of nutrients, minerals and vitamins is largely preserved. Ideal for a wholesome diet rich in fibre. Without preservatives and chemical baking agents.
