With the Tirol ham Villgrater we define a customary cooking ham, earlier known as Easter ham. By the dry pickle-process and the strong smoking the Trioler ham develops a strong, unmistakeable aroma.
The "SEXTNER Alpino" is very harmonious in the overall impression and is particularly characterised by its low fat content and its spicy aroma.
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
This white balm vinegar is won white grape must and is stored in French Barriques for at least 6 months. These lend him the golden brown colour and a slightly smoky departure.
The Pustertaler Salamini Villgrater are produced of beef and pork in the physical white frost procedure, are mildly spiced, with light red wine taste and afterwards dried in home mountain air.