Producer: Hochgruberhof, Mühlwald
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: characteristic brick-shape - pinhead sized air bubbles
Aroma: woods - alpine herbs
Flavour: aroma of melted butter
Maturation: 8 weeks in the refining cell
Whether crispy root or delicate salami: our venison specialities are as original as their place of origin. Made a high proportion of venison, they captivate with their intense and full-bodied taste.
the pork misery (salmon), one of the noblest parts of the pig, made raw ham is boasted friendly and distinguishes itself by his spicy taste. The thin several months in the fresh air dried ham is a rarity of the special kind.
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
This high-quality product of the butchery Villgrater - Sexten is produced only of selected pork clubs which are mildly smoked, spicy, drily salted and stored to old Traditon for at least 6 months.
Formaggio al Fieno" is a full-fat soft cheese with a fat content of approx. 50%, made high-quality fresh pasteurised hay milk the high mountain pastures of Sesto, and completely GMO-free.