Pinot Noir Riserva Vigna Ganger - 2016 - winery Girlan
Allergic-Info: This wine can contain sulfites
It is produced using white grape Must, acetified and aged in oak barrels to get its typical amber colour. Its most striking feature is that it does not alter the colour of dishes but it adds a fruity and mildly acid aroma and flavour (excellent to replace wine vinegar).
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
The belly bacon is suited very well as an ingredient of the known South Tyrolean bacon dumplings.
Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
little salami of pure swine pure, middle grinded, sacked in natural bowel. Red colour, grained well defined with granules of fat, characteristic perfume and delicate taste are the characteristics that make it unique and original.