The centuries old traditional production in the land of the Sextner Dolomites makes the South Tyrolean bacon (smoked ham) quite a particular speciality.
With a ripening period of at least 22 weeks the South Tyrolean bacon speck Senfter is a special taste experience and example of high-class quality and processing the house Senfter. By the steady rectangular portion and a weight of approx. 1.1 kg he is optimum for the budgetary consumption.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
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.
The tomatoes come heritage San Marzano seeds given to Paolo 15 years ago, and are quite different the industrial San Marzano's that flood the market today.