The Pustertaler salami owes its incomparable taste not only to the best meat the region, but also to the addition of tasty herbs directly the mountain meadows that surround the green valley.
The best pork and local beef are used for the production of this salami. The salami is air-dried for 6 weeks.
The house salami is particularly suitable for Brettljausen, smoked platters or cold cuts platters.
Before eating, remove the house salami the vacuum bag and allow it to breathe for an hour at room temperature so that its aroma can develop.
Store the house salami in a cool, dry place.
This bacon is well suited for hors-d'oeuvre courts.
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
ALPESTRE is a plesant tasting aromatic liquor with invigorating and relaxing properties; a precious liquor, absolutely natural, to enjoy anytime of the day:
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.