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 infusion of wine and selected spices into Mila Lagrein Wine Infused Cheese gives it an extraordinary aroma, marked fruitiness, and a pleasantly pronounced bouquet.
With citrus, fucus and birch. A natural remedy that promotes nutrients physiological metabolism. Ideal as adjuvant in low-calorie diets.
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 Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.