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
The fine liver pâté of the butcher's shop Villgrater, ideally as an occasionallay snack, ideally as a bread spread on any bread kinds.
Pasta Tagliatelle with Speck/Bacon 330 gr. - Erich Gruber - Eggerhof - Ahrntal Natur - my pasta ...
with deer meat 60%
After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.