NATURALIS in fiordaliso Capriz is a cheese speciality made 100% cow's milk South Tyrolean farms. The artisan semi-hard cheese, weighing only 400g, matures for one month and is washed and turned every other day with maturing cultures. At the end of its ripening period, the rind of the cheese is refined with South Tyrolean cornflowers and marigolds. The cheese captivates with its colourful floral rind, its fine melting, rounded off by its milky buttery taste.
External appearance: Bark affinated with flowers
Inner appearance: yellowish closed dough, with occasional uneven break perforations
Flavour: milky buttery taste
Odour: milky, mildly acidic aroma
Consistency: long dough with fine melt, creamy
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.
Smoked Deer Sausages 2 pc. approx. 140 gr. - Hackerhof Lanz Bernhard
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
Our venison specialities offer an unusual taste experience. Their fat content is lower than that of conventional venison products. This makes them all the more distinctive in taste. A must for gourmets!