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.
The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.
NATURALIS in papaver Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan 450g semi-hard cheese is matured for one month and washed and turned every other day with maturing cultures. At the end of its maturation period, the rind of the cheese is refined with South Tyrolean poppy seeds. The cheese captivates by its black rind, its fine melt, rounded off by its milky buttery taste with notes of poppy.