Taste / consistency: Tasty cut-cheese with typical aroma
Punching: small 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. 5 weeks
Pasta Tagliatelle with Speck/Bacon 330 gr. - Erich Gruber - Eggerhof - Ahrntal Natur - my pasta ...
Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.
Belly bacon butchery Hell, spicy strong bacon, ham, at least 5 months stored, hand made.