The centuries old traditional production in the land of the "Sextner Dolomites" makes the South Tyrolean bacon of Senfter quite a particular speciality.
Only selected pork legs which fulfil the strict criteria of the South Tyrolean bacon syndicate are used for the bacon. The spices are mixed even today by hand and give it's own note to the bacon. Also the pickle- and smoking process are vital for the good taste.
After the smoking process the bacons mature during at least 22 weeks, while fresh air the South Tyrolean mountains is supplied to them over and over again. Thus originates the unique delicate and rustic taste of the South Tyrolean bacon Senfter.
The bacon is offered under vacuum - weight: approx. 4.4 kg.
Sicilian flour MARGHERITO p>
>> dettaglio
Sicilian flour RUSSELLO
Traditional production and the special style of the art of Sicilian coffee roasting were key parts in the creation of this exceptional southern Italian espresso. Extraordinary Sicilian Espresso with this outstanding South-Italianaroma.
In the uncontaminated woods of the Dolomites, experts choose, pick and prepare the most selected products.
Keep your muscles and joints ft. Fortifying alpine essences of arnica and St. John's wort support your ftness.
A number of products typical of South Tyrol are customarily savoured in Alpine cabins and are based on recipes and methods handed down over centuries.
