Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
Polenta with chanterelles - gastronomic speciality on the basis of cornmeal and additions. cook for 4 minutes and the dish is ready.
Small sausages without skin - pork, well ground, smoked. To 3 pieces vacuum-packed, weight 250 gr.
Blackberry jam fruit spread Horvat Bruneck. Made after Grandmother's recipe with the finest fruits controlled cultivation. Fruit portion 50 gr. on 100 gr. Finished product.
With the Bresaola we define an air-dried cattle ham Italy, the taste a little milder and more softly than the Swiss "Bündnerfleisch".