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.
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.
BERNARDI bacon - the time to the maturity is esteemed to us
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Elegant and stylish, matured in traditional oak casks
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
The Sarner farm sausages are produced after an old farm prescription of well-chosen thin meat with special spices. They are slowly smoked in the smoke cellar at the Grammhof with coniferous wood, mountain pine and juniper stored up to the right cut firmness and the unique taste.