Selected Taggiasca olives, pitted, in extra virgin olive oil. The taste and quality of the product make it ideal for all uses; as an ingredient, for example with fish, white meat, in sauces, for bruschettas and pizzas, or as an aperitif.
Ingredients: pitted Taggiasca olives 64,50 %, extra virgin olive oil 35,45 % aromatic herbs (of which thyme and rosemary); acidifier: citric acid.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
Color: yellow - bright green, Taste: fragrant taste of leaves and fresh fruit with a decisive and aromatic flavor, Cooking advice: on toasted bread but also on grilled red meat and on salads.
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.).
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
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.