The fine stone mushroom liver pâté of the butcher's shop Villgrater, home-made liver pâté improved with stone mushrooms, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
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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.
Decent and home-made deer 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.
In the production process like a salami, the form like a "Wurze" the taste incomparably. The minisalamis are suited very well as an occasionally small snack or as provisions for a mountain hike with friends. This product is particularly appreciated connoiseurs.
