We only use the finest pork for our fennel salami and it is made with natural spices. The salami gets its spicy taste the gentle drying and maturing in the South Tyrolean mountain air. This brings out the delicate flavour of the fennel. Production For the preparation of the tasty fennel salami we use the best pork. This is filled in natural casings and air-dried for at least 4 weeks. Enjoyment Whether for supper or for a "Marende", the fennel salami is best served in thin slices. Without lactose and gluten, this salami is just right for all gourmets. Before eating, remove the fennel salami the vacuum bag and leave it to breathe for an hour at room temperature so that its aroma can develop. Store the fennel salami in a cool, dry place.
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Decently wholehearted spicy cut-cheese the alpine dairy Three Peaks - Toblach
Amber honey of more or less clear shades depending on the place of collection; suitable for the preparation of desserts and puddings. It goes well with meat and fish in sauce.
Honey of very strong and decise scent and aromatic-caramelized flavor. Recommended for smokers, is suitable for the preparation of sweet and sour sauce, goes well with savory cheese of medium seasoning and dishes of seasoned and tender meat. Crystallizes.
Illnesses of respiration, to cleanse the blood, to reduce nervousness, against flatulence, for gastric or intestinal infections
