The goat's raw milk cheese of the Untereggerhof in Vals which owes his name to the small, round form and the maturation in chestnut sheets. Maturation approx. 40 days in the natural cellar.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
Still today Casa Modena respects this tradition when producing rigorously a Dop product, or rather certificate in the respect of rigid rules foreseen by the law: only meats of national swines are used exclusively, checking the additives and each phase of the working.
Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours...
Our high-class butter is produced exclusively of pasteurised fresh cream. The fine difference becomes apparent! The well strokeable, pale yellow butter of slightly sweetish creamy taste comes everywhere with pleasure freshly on the table.