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.
Pasta Tagliatelle with Speck/Bacon 330 gr. - Erich Gruber - Eggerhof - Ahrntal Natur - my pasta ...
Belly bacon butchery Hell, spicy strong bacon, ham, at least 5 months stored, hand made.
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
Kaminwurzen - pork and beef, roughly ground, natural bowel, smoked. To 3 pieces vacuum-packed, weight approx. 210 gr.
Garlic sausage - pork and beef, roughly ground, garlic, natural bowel, smoked. Vacuum-packed, weight approx. 350 gr.
Cut cheese bovine raw milk, Appearance: washed rind - ivory-coloured interior, Aroma: vegetable aromas, Flavour: resin - tends towards salty, Consistency: soft - rubbery, Maturation: 6-8 weeks in the natural cellar.