Roggenkas Goat approx. 200 gr. - Capriz Fine Cheese
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Tasty cut-cheese with typical aroma the Alpine dairy Three Mountains - Toblach
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
This goat raw milk cheese comes the Gamsegg Hof of Langtaufers in the uppermost Vinschgau. Cylinder-shaped red cheese spread with intensely persistent aroma. Creamy-melting consistency. Approx. matured 60 days in the cellar.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.