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.
Simply heat up the red cabbage with some water or broth for approx. 5-10 minutes. The red cabbage is suited particularly as an addition to venison.
Speck Bacon local breeding, traditional feeding.
"Krainer" - Pork and beef, roughly ground, cheese, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 220 gr.