South Tyrolean ham bacon Nocker G.G.A - Smoked, matured for at least 6 months. whole ham, vacuum, weight approx. 4.5 kg
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
Soft cut-cheese with typical aroma for kind the dairy Three Peaks - Toblach
After about 60 days of ripening, Mila Ortler Cheese forms an uneven brown rind. Its firm consistency, irregular eyes, distinctive milky flavour and mild aroma add up to a unique South Tyrol specialty cheese that is both satisfying and versatile.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.