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. Preparation 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.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.
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The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
The land hunters Villgrater are classical tyrolean raw sausages with their typical flat-pressed form, like the Kaminwurzen, easily smoked, produced of beef and pork, well ground.
Small but good. Many stories surround the creation of these little delicacies. In the Middle Ages, for example, it is said that innkeepers used to make particularly small sausages, which they could sell to their customers through the keyhole after the premises had officially closed. Even Goethe, the 'prince of poets', is said to have fallen in love with the delicate pork, salt, pepper and marjoram sausages, so much so that he had them sent by post to Weimar.
The Pustertaler Salamini Villgrater are produced of beef and pork in the physical white frost procedure, are mildly spiced, with light red wine taste and afterwards dried in home mountain air.
