Is there anyone who doesn't know it? The mixed meat dish, called 'Schlachtplatte', is well known to South Tyrolean lovers. Surfleisch' is pork that is seasoned in a special mixture of spices, which gives it its characteristic taste.
The rolled ham is made the neck of the pig, and as surfleisch we also produce pork loin and salted pork shanks.
In the production of rolled ham, the neck of pork is brined with selected spices and salt. It is then cooked and smoked over beech wood.
How to enjoy it
Surfleisch (rolled ham, pork loin or knuckle of pork) has become a traditional staple on the Tyrolean table, especially in autumn. Hearing about sauerkraut with juniper berries and bay leaves, combined with the taste of pork, is music to the ears of connoisseurs. To be served with "Erdäpfelblattlen", thin potato pancakes, and a good glass of South Tyrolean red wine. An authentic experience, not only for the taste buds.
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.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
A natural product with the special spice of the Dolomites
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.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.