The thin bacon is won the pork leg without fat and skin. The well-chosen leg shares are spliced in approx. 3 kg of pieces, salted and smoked. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
One of the traditional South Tyrolean dishes, are the spinach dumplings, hand made by the butcher's shop Steiner in Rasun
It is the soft aperitif par excellence, as well as the synonym of genuineness, with the strong relational and affective valence with its origin territory: the Triveneto.
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
Smoked expert hand - made for gourmets, fine and light food for each, mildly spicy and smoked with beechwood, Frankfurters are very nutritious and fast prepared for children at every season.