During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
To prepare the ham, the pork legs are first cut by our master butchers. They are then lightly salted and spiced according to an old tradition, and cooked very slowly. The hams are then lightly smoked over beech wood. Thanks to this treatment, the ham acquires a delicate aroma, its characteristic flavour and the meat remains particularly succulent.
the nicest fruits, guaranteed regional origin & hand-picked processing, the fruits matured in the summer sun. 70 gr. Fruit portion of 100 gr. End product
Strengthens after fatigue and strain, relaxing for the complete nervous system, goes well on hyperacidity of the stomach, to the blood cleaning.
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.
Speck Senfter IGP sliced by weight fixed. 80 gr. of goodness of the High Adige, is a precious help in kitchen be like ingredient than like fanciful appetizer.