Home-made tomato sauce of the butcher's shop Villgrater, refined with smoked house bacon, simply warm up and put about the cooked pasta (spaghetti, penne or any noodle kind). After opening it, put in refrigerator and consume within less days.
During the hot season, which did not allow for air curing, in earlier times people began to cook the meat first and then lightly smoke it. This resulted in a good shelf life and a food product with an extraordinary taste and aroma.
Apricot jam 250 gr. - Staud's
The Kaminwurzen (smoked sausages) are mildly smoked and air-dried sausages of beef and pork, a typical South Tyrolean speciality.