The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.
House salami approx. 300 gr. - Mendel Speck
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
RubatÃ with rosemary 200 gr. - Mario Fongo