Mountain cheese Superior South Tyrol appr. 500 gr. - Dairy Three Peaks
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Cut cheese bovine milk, Appearance: washed crust - some natural moulds, Aroma: intense, Flavour: grass - sweet - full-flavour, Consistency: rubbery, Maturation: 4 months in the natural cellar
Belly bacon butchery Hell, spicy strong bacon, ham, at least 5 months stored, hand made.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Comb ham is also known as a cervical ham or in Italy as "a Coppa". With its slightly streaky meat structure the ham tastes especially mildly and juicy. He is cut best of all paper-thin and gives a fine mark to salads.
The salami Bengalino is made of very thin meat, coarse-grained