Producer: Social Dairy San Pasquale, Sardiny
Cheese type: Hard cheese ewe's milk
Appearance: interior is strawy-yellow to amber colour
Aroma: fruity - ripe pears
Flavour: hints of sheep's milk - very sweet - balanced - full flavour
Maturation: 15 months in the natural cellar
Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
The salami Bengalino is made of very thin meat, coarse-grained
little salami of pure swine pure, middle grinded, sacked in natural bowel. Red colour, grained well defined with granules of fat, characteristic perfume and delicate taste are the characteristics that make it unique and original.