Producer: Eggemairhof, Mühlwald
Region: South Tyrol
Cheese type: Soft cheese bovine raw milk
Appearance: small cylinders - washed rind - irregular flecks
Flavour: sweet - strong flavour - tempting
Consistency: rubbery - creamy
Maturation: 6 weeks in the natural cellar
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.
The Südtiroler Edelvernatsch, also known as Schiava, is a light-bodied wine, whose color is light ruby to deep ruby red. It is pleasant and fruity on the palate, often with a touch of bitter almonds.
Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
This tender, fine classic under the sausage products is produced, as a Viennese or Frankfurt Würstel. As an easy, warm intermeal or as an ingredient for lenses and beans courts, as a pizza layer or crowds mixed - Würstel fit to the most different companions.