Producer: Deutschmann, Deutschlandsberg, Styria
Cheese type: soft cheese bovine raw milk
Appearance: small cylinders
Aroma: vegetal - animalistic
Flavour: sweetly - salty
Maturation: 15 days
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Whether crispy root or delicate salami: our venison specialities are as original as their place of origin. Made a high proportion of venison, they captivate with their intense and full-bodied taste.
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
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.
For delightfully season your dishes, With 7 aromatic herbs, Natural Atlantic sea salt, Natural without anticaking agents, Available as refilling pack of 500 g For aromatic seasoning with salt. Ideally for the daily use.