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.
"Krainer" - Pork and beef, roughly ground, cheese, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 220 gr.
Dumpling sausage - pork and beef, roughly ground, natural bowel, smoked. To 2 pieces vacuum-packed, weight approx. 280 gr.
Craft high-class ham with juniper crust, cooked, lightly smoked with aromatic juniper taste. Very well suitably as an hors-d'oeuvre or main food.
It is an egg liqueur refined with rum and created especially for being drunk in company after a day spent on the snow in the mountains or at home. Very easy to prepare. It has a charming flavour. Suggestions: "Bombardino": warm Bombardino up slightly and decorate it with whipped cream. "Calimero": slightly warm up an espresso mixed with bombardino and decorate it with whipped cream.
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.