Porcini mushrooms cut in half, highly selected, lightly vinegar-treated and flavoured, governed in olive oil. A refined appetiser that can also be served with cold cuts or fine cheeses.
Porcini mushrooms (Boletus edulis and its group), olive oil, wine vinegar, salt, sugar, spices, flavours, antioxidant: l-ascorbic acid (E 300).
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
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.
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.