The Sarner farm sausages are produced after an old farm prescription of well-chosen thin meat with special spices. They are slowly smoked in the smoke cellar at the Grammhof with coniferous wood, mountain pine and juniper stored up to the right cut firmness and the unique taste. Gold at the international professional competition in Wels / Austria.
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.
Schüttelbrot Crisp Bread Eisacktal - 155 gr. - South Tyrol
Polenta 300 gr. - Casale Paradiso
A cow's raw milk cheese of the Eggemairhof in Mühlwald which owes his name to the small, round form and the affinage with rosemary. Maturation approx. 40 days in the natural cellar.