Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.
"Tartufata" is excellent for hors d'oeuvres, rice and pasta dishes and filling for main courses.
By adding only a little hot broth it is suitable for first courses as: tagliolini, crespelle, risotti. Very good to prepare truffle tenderloins.
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr...