Using only the heart of bacon, the pancetta is first rinded, then worked by hand, aromatized with salt, spices and natural flavours. The pancetta ages in special tanks for a due time and after that stuffed in natural casings. The pancetta is finally strictly linked by hand. The last phase of the production is a long seasoning and the result a unique product.
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.
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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.
Beetroot salat 314 ml. - Staud's
Gherkins 370 ml. - Gurkenprinz
Pesto red 130 gr. - Ranise
