Product obtained selected raw materials, GMO free, washed, ground and mixed.
Onion 72%, sunflower oil, salt, acidity regulator: citric acid.
Puree made the tenderest part of the bonito, with added olive oil, anchovies and capers.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
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.
The special herbal mixture after old traditional farm preion and smoking with selected, Sarntaler coniferous wood (mountain pine pine and juniper) give the "Original Grammhof Speck" the unique and unmistakeable taste.
Salami the area of Mount Vesuvius with a large-grained mix. As per tradition, it is filled in natural casings and then lightly and naturally smoked. Area: Campania, Characteristics: Decidedly spicy version with lots of chilli pepper and paprika.