The ingredients of arnica and mountain pine are used to improve blood circulation and relieve pain. Thus this ointment is ideal to treat pulled muscles, bruises, haematomas and bruises.
The thin bacon is won the pork leg without fat and skin. The maturity of the thin bacon up to the right cut firmness takes place in the Sarntaler mountain air.
Roasted over olive tree wood A blend of selected coffees wood-roasted using a traditional slow roasting process. Each type of coffee is roasted separately in order to obtain the most appropriate degree of roasting for that particular variety. Before blending, each coffee is tasted in order to avoid any defects and guarantee the organoleptic qualities of the finished product. Composition: 90 % Arabica, 10 % Robusta
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.).
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
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.