Producer: Cheese dairy Learner, Deutschnofen
Region: South Tyrol
Cheese type: Cut cheese bovine milk
Appearance: orange cylinders
Aroma: intensely after caraway
Flavour: spicy
Consistency: rubbery - melting
Maturation: until 6 months
The South Tyrolean "Hirschwurzen" (smoked sausages of deer and pork meat) Villgrater are produced of 60% of deer meat and 40% of pork, are mildly smoked and refined with juniper, spicy in the taste.
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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.
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.
The Pustertaler salamis smoked Villgrater is produced of beef and pork, the structure easily graind, mildly smoked, spiced with fresh mountain herbs, afterwards is dried for several weeks.
Grease-free cooking ham the upper bowl of the pig made. By the careful cooking and burning incense the ham remains very juicy. The crust is refined intensely with rosemary, which creates a delicate and harmonic taste.
