Sanchez Romero Carvajal's Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula, and which feed on acorns during the 'Montanera' fattening period.
During the production process, the external fat, aponeurosis and tendons are first removed. After that, the loin is carefully salted, marinated and stuffed into a natural gut casing. Once it has fully matured, it has a slightly flat, round shape.
After the loins have been cured to their optimal point in cellars, they go through a rigorous selection process to ensure that only the very best bear the world-famous ‘Sanchez Romero Carvajal’ label.
'SRC' Pure Iberian Cured Loin has a mild red pepper flavour with a smoky aftertaste.
Trenker's Strudel are produced in 4 kinds: Poppy strudel, nut strudel, cream cheese strudel and forest fruit strudel. Hand made, with the finest ingredients.
In the uncontaminated woods of the Dolomites, experts choose, pick and prepare the most selected products.
Soft cheese bovine milk, Appearance: floral insinuations - white interior, Aroma: nutty aromas, Flavour: full and well - balanced, Consistency: creamy - soft, Maturation: 3 weeks in inox stainless steel
Black and white cut porcini mushrooms in olive oil 212 ml. - Rocca 1870
Finely chopped red cabbage, lightly seasoned. To be used as a side dish for game and various roasts. Ready-to-use product, heat slightly for approx. 4-5 minutes.
Typical white sauerkraut cut very finely to use as a side dish for pork, ribs, knuckle, typical Tyrolean dumplings, sausages, etc.