Chanterelle mushrooms (Cantharellus cibarius)
Chanterelles (lat.Cantharellus cibarius), water, salt, acidifier: citric acid, antioxidant: ascorbic acid.
The exact selection of the different ingredients, technical skill and the love of the employees to the product in the production of this raw sausage result in this asked speciality.
The South Tyrolean "Rehwurzen" (smoked sausages of roe deer and pork meat) Villgrater are produced of 60% of roe deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
Cut cheese goat milk Appearance: pink rind - porcelain white interior Aroma: fruity - slight yeasty scent Flavour: sweet - spicy - harmonic Consistency: rubbery Maturation: 3 months in the refining cell.