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.
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.
Jamoruel, located in a privileged enclave between the Javalambre and Gudar mountain ranges in Teruel (Spain), has been producing of the very best Serrano Hams and Shoulders for over a century.
Syrup on the basis of ribworth, marsh mallow, Icelandic moss and mountain pine for an expectorant and balmy effect on respiratory tract and voice.