"We give to the nature the time which it needs to the tyre!"
With our venison raw ham we are very severe in the choice of the raw materials and the time in which the animals are shot. Also here we use the noble parts of the leg which are pressed during the brine phase, because the deer meat with the fine fraying would not allow the complete salt or spice admission otherwise. The next short and very gentle smoking-process serves above all to state a balance between the natural wild aroma and our salt-herbal mixture with juniper berries and bay leaf in a unique mark of perfume.
The preservation of the natural condition of the essence oils of the berries and herbs is to us a priority concern. We reach the desired cut firmness by the final storage in the natural stone cellar with controlled temperature, air humidity and aerial circulation.
Cut the vension raw ham in fine slices, with thinly planed Parmesan stripes, some balm vinegar and olive oil and this ham will be an Antipasto which searches its equals.
The Venison raw ham should not be missing on a good tyrolean "Brettljause".
Only the juiciest and ripest fruit are granted entry into Spitz fruit syrup. Artificial colouring agents and preservatives are told: "Sorry, you have to stay out front".
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 100 % Arabica
I biscotti del sig. Bernhard Feichter sono un prodotto artigianale a base di farina di grano integrale, cotti in un forno a legna affinché conservino il sapore ed i principi nutrizionali.