The Acorn-Fed Iberian Top Loin (Lomito Ibérico de Bellota) is produced with a selection of the best and finest cuts of acorn-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
Its artisan processing and prolonged ageing period at room temperature with regulated humidity ensure the unmistakably unique aroma, colour and flavour of this dry-cured Iberian top loin.
Its main characteristic is the large quantity of infiltrated fat, which you can see at a glance.
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
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.).
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
The salami Bengalino is made of very thin meat, coarse-grained