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.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
For gourmets a confidential tip! The mild Sarntaler handle has a ripening period of three months and is produced in the in-house buchtery by well-chosen leg shares.