South Tyrolean Rieserferner cheese of raw milk of the Neuhaushof Ahornach - Ahrn Valley
Contents materials: Cow's raw milk, milk acid bacteria, calf's rennet, salt.
Consistency: Cut-cheese with punching
Ripening period: approx. 2 months, cultivated with Brevibacterium linsens
Deion: Rectangular form 3,5 kg. F.i.t.45-50%
Taste: Purely, harmoniously
Belly bacon butchery Hell, spicy strong bacon, ham, at least 5 months stored, hand made.
Sextner grey cheese dairy Sexten, spicy and aromatic low-fat cheese which is prepared with onions, olive oil, some pepper and salt, speciality South Tirol.
Raw milk cheese Lambert's, approx. 8 weeks, cultivated with Brevibacterium linsens, Taste: Mildly, fragrantly
The Sextner fennel salami Villgrater is produced of pure pork, it is an aromatic house salami with light fennel marks, air-dried after Italian kind.