The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
Use: in fruit salad, in thirst-quenching drinks (1 litre of water, 2 tablespoons of honey, 1/2 lemon, 1 mint leaf)
Use: ideal in dishes where there are herbs, with fresh goats and sweet Gorgonzola
After expert smoking process the wild sausages mature in three weeks up to the right cut firmness. A condition for this qualitatively very high-quality product are an expert choice and processing of the ingredients, thin game and pork. It's light smoke taste is typical.
Decent and home-made lamb ragout of the butcher's shop Villgrater, simply warm up and put about the cooked pasta (spaghetti, penne or any kind of noodles), polenta, Crostini or on the rice.. After opening it, put in refrigerator and consume within less days.
This slightly piquant cut cheese distinguishes itself with his piquant aroma and his natural taste. The cut-firm, creamy consistency is also typical. This cheese is made high-quality hay milk.