The Hungarian Salami Villani is prepared with meats of pure national swine, the thinnest grinding, and with paprika addition. The exclusive characteristics of this salami are the smoking method, made full-scale with beech wood, and its aromatizations obtained with infusions prepared with juniper, cloves and canine rose. It comes seasoned a long time, for further 100 days, and is characterised for the amber colour of its surface after peeling it.
Algunder grey cheese, full aroma, piquant to strictly.
Salame picnic ca. 4 x 40 gr. - Maletti 1867
Salamella passita ca. 400 gr. - Maletti 1867
Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
Fruity grappa distilled fresh grape peels for any occasion.