Producer: Caseificio Soc. di Predazzo e Moena, Predazzo, Trentino
Cheese type: Cut cheese bovine milk
Appearance: washed crust - some natural moulds
Flavour: grass - sweet - full-flavour
Maturation: 4 months in the natural cellar
Blue cheese bovine milk, Appearance: no rind - herbal consistency, Aroma: yeast, Flavour: salty - sweet, Consistency: crumbly, Maturation: 8 weeks in the refining cell
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Brezen 155 gr. - Southtirol
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!