"We give to the nature the time which it needs to the tyre!"
With the Bresaola we mean an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".
The Bresaola is better known to us as stored, raw cattle ham. To reach a well-balanced product, we use the so-called "Weißscherzel" (girello) the cattle leg. After a brine time of 4 weeks, the bresaola is stored in our natural stone cellars at controlled temperature and air humidity. Besides, we place big value of the natural development of the Potrity (=natural noble mould). The Potrity is the blossom for us and at the same time the sign for the maturity of the product. Of course this mould is removed after concluded ripe process. This happens with brushes in the dry state.
Cutting in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil the Breasaola is an Antipasto which searches his equals.
Also good on a "Brettljause" (Tyrolean plate with typical specialities like speck, smoked sausages, ecc.) the Bresaola should not be missing.
Good appetite!
Smoked cutlet - cooked. 2 slices, vacuum-packed, weight approx. 400 gr.
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The Salami Gustonetto Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Its strong and malt taste reminds the old tradition of the brewers.
A beer in which the malt flavour, strong and attractive, is stressed.
Smooth round beer with an intense aroma of malt, honey and acacia as well as a slight hint of bitterness at the end.
