Wheat biological - Feichter Bernhard 1 kg
The wheat is cultivated at 1200 m of sea level according to biologically dynamic guidelines
Parmigiano Reggiano, extra hard cheese Parma and Reggio, at least 24 months matured, very well to paste dishes.
Slightly spicy cut cheese, small round punching, at least 10-week ripening period.
One of the traditional South Tyrolean dishes are the bacon dumplings, hand made by the butcher's shop Villgrater in Sexten/Sesto.
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.