The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
For the bacon belly Senfter meager pork bellies are selected, well salted and spiced and smoked about beechwood. He is matured during at least 5 weeks and is free of cartilage guaranteed.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
Blue cheese bovine raw milk Appearance: washed rind herby Aroma: animals - sweet spices Flavour: marzipan - contrasted with mushrooms Consistency: silky - pasty Maturation: 6 weeks in the brick cellar
The finely sliced truffles (Carpaccio) are perfect with thin slices of beef cooked in lemon and as dressing for fried eggs, as well as being excellent with boiled or baked fish.