"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.
This classic type of rye bread spicing forms the basis of our 'Vitality Bread' philosophy, and these nibbles are actually all the rage with the young and the young at heart alike. The obvious reason for the success of these Mediterranean tidbits is that they are equally suited as nibbles or as a side dish.
For those looking for an intensely pleasurable and strongly flavoured break at any time of the day (the right time), LAVAZZA CEG is a blend with a distinctive character made of fine Arabica and Robusta coffees. A chocolaty blend with a distinct full bodied taste.
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Blue cheese bovine milk, Appearance: cylinder form covered in cocoa beans, Aroma: intense - chocolate, Flavour: toasted - leather, Consistency: very soft and creamy, Maturation: 2-3 months in the refining cell.
In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".