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.
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.
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.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
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.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
This bacon is well suited for hors-d'oeuvre courts.
Soft cheese bovine raw milk, Appearance: wrapped in wine sheets, Aroma: fruity, vegetal, Flavour: Wine nuances, Consistency: creamy - soft, Maturation: approx. 30 days