Sections of the club prove a dark, low-fat venison raw ham. It concerns here a speciality for all those which love game meat. The venison raw ham Villgrater is smoked during the production drily salted and mildly. Home mountain herbs give him his fine spice. By the optimum storage the ham wins his soft consistency.
Tip: Paper-thin cut, he is an ideal companion on Brettljausen and wild court plates. A confidential tip is " Venison Raw Ham carpaccio" with different sauces or Pesto.
Salami the area of Mount Vesuvius with a large-grained mix. As per tradition, it is filled in natural casings and then lightly and naturally smoked. Area: Campania, Characteristics: Decidedly spicy version with lots of chilli pepper and paprika.
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"Krainer" - Pork and beef, roughly ground, cheese, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 210 gr.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
One of the traditional South Tyrolean dishes, are the cheese dumplings, hand made by the butcher's shop Steiner in Rasun
