"Well-matched herbal salt with selected herbs and natural sea salt. Very aromatic taste and ideal for the daily use - natural without anticaking agents.
Refilling pack: outside bag: 100% recycled paper. Inside: pergamyn paper. Seal: 100% recycled cardboard
atlantic sea salt, rosemary*, marjoram*, sage*, basil*, thyme*, hyssop*, juniper berries*. Salt proportion: 68% vol., herbal proportion: 32% vol. * organic cultivation"
The Trenker Bakery's Schüttelbrot is rightfully called "handmade bread", as required by the "Südtirol" quality trademark. In fact, when he rolls out the dough for this traditional natural spice and rye bread, the baker places the dough on a round board: he shakes it until he obtains a thin disk, which is baked in the oven until it takes on the shape of a low, crisp focaccia.
Whether crispy root or delicate salami: our venison specialities are as original as their place of origin. Made a high proportion of venison, they captivate with their intense and full-bodied taste.
The raw material used, i.e. back fat, comes heavy pigs bred in Italy. The carefully selected lard varies in thickness 6 to 8 cm. The product is salted in brine. High quality spices and aromatic herbs are spread on its surface. Taste is savoury and slightly aromatic; aroma is inviting. Flavour: Aromatic
Of finely spicy beef and pork bottled in natural bowel, smoked and matured for some days, this proves the probably best known raw sausage speciality in the Alps, the so-called Kaminwurze. The choice of the best raw materials and the processing after old tradition guarantees a maximum in quality.
This shoulder ham is made the front limbs of 100% pure Iberian pigs reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.