Taste / consistency: Soft cut-cheese with typical aroma for kind
Punching: Pea-shaped punching
Surface: "brevibacterium linens"
Colour: Orange-yellow to brownishly
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
The Sextner farm salami Villgrater is produced of pure pork, it is an aromatic house salami with light garlic mark, air-dried after Italian kind.
Tasty cut-cheese with typical aroma the alpine dairy Three Peaks - Toblach
It is the Caciotta Edelweiss smoked with marks of juniper.
Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.