The South Tyrolean Salami Roe Deer type Villgrater is produced of 50% of Roe deer meat and 50% of pork, it is spiced on natural base and afterwards air-dried for several weeks.
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"Krainer" - Pork and beef, roughly ground, cheese, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 210 gr.
The fine liver pâté of the butcher's shop Villgrater, ideally as an occasionallay snack, ideally as a bread spread on any bread kinds.
The Mezet bacon disposes of a little bit more white bacon interest and is milder therefore and more delicately in the taste.
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.
