The Coppa Bazza is produced with pork muscle, spiced and salted. This is then stuffed into natural casings. This product which reflects the natural evolution of a good cut of meat.
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
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It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
For those looking for an intensely pleasurable and strongly flavoured break at any time of the day (the right time), LAVAZZA CEG is a blend with a distinctive character made of fine Arabica and Robusta coffees. A chocolaty blend with a distinct full bodied taste.
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.
Salame abruzzese "gentile" ca. 1 kg. - Maletti 1867
Artisanal Semi-Cured Sheep Cheese 'DO Manchego' by Artequeso, made raw sheep milk and aged for 3 - 5 months, depending on size.
