An all-natural salame, without adding additives, antioxidants and gluten derivatives.
Produced using only two cuts of pork, thigh and belly, wisely cleaned and enervated, reaching a mixture ground fine grain, mixed with salt, pepper and if necessary flavored with garlic.Stuffed in natural casings, strictly linked by hand and then it is ready for a delicate phase followed by slow drip drying. The last phase is the maturation. This salame with its simplicity reflects the most traditional flavors and forgotten fragrances and the tradition of the territory.
Innichner mountain cheese Alpine dairy Three Mountains, decently spicy cut-cheese, ripe time at least 8 weeks, natural bark.
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The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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