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.
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"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...
