In the "Old" line of products you will find a brandy and two grappas, which have their time spent in the barriques to thank for their aroma, style, and deep, warm color.
Purist Florian Rabanser uses small oak barrels, which were previously used by the winemakers of Austrian Burgenland in the manufacturing of their sweet wines, for storage during the maturing process.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
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Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.
Incredibly and in the taste perfectly, so describe some customers our deer salami which stands firm every comparison. Particularly liked with hors-d'oeuvre plates, cold plates etc. in combination with other lusciousness our house.
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.
Deer Sausage - Pork and deer meat, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 150 gr.
