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 garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark
The South Tyrolean "Rehwurzen" (smoked sausages of roe deer and pork meat) Villgrater are produced of 60% of roe deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
The fine liver pâté of the butcher's shop Villgrater, ideally as an occasionallay snack, ideally as a bread spread on any bread kinds.
The fine stone mushroom liver pâté of the butcher's shop Villgrater, home-made liver pâté improved with stone mushrooms, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
The land hunters Villgrater are classical tyrolean raw sausages with their typical flat-pressed form, like the Kaminwurzen, easily smoked, produced of beef and pork, well ground.