This 10 year-old vinegar is suited very well as a dressing for salads, dips, cooking meat and sauces. He is also an ideal companion for fish and meat dishes.
The unique mark of perfume of this balm vinegar also tastes fantastic to fruit salad, ice, creams and Zabaione.
The South Tyrolean farm bacon is a culinary event of the special kind. An exclusivity, only in tiny amounts available, for gourmets oriented to pleasure to whom among other things also is aware of the great importance of an adequate fat portion. The meat comes pigs who are held appropriate to the species on small-structured South Tyrolean farms and are nourished freely of genetic engineering with especially well-chosen feed. The result are the pigs who prove an especially mellow bacon.
Our traditional cooked ham is made exclusively high-quality raw materials. The combination of carefully selected ingredients and the artisan production guarantees the quality of our ham.
Our fruit spreads are a pure natural product in traditional kind in careful manual labour is produced. More than 70 percent of fruit portion provide for an of course intensive fruity taste. The fruits come without exception own cultivation on 1.077 metres of sea level where they richly have time to the tyre and can develop thus her unmistakeable taste. Our fruit spreads with the birch sugar produced in Finland (Xylit) are sweetened.
The pure fruit juice is fermented directly into vinegar, which creates a tremendous density of flavour.
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.