Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
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The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.
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.
Producing a distinct lover's product leg parts of the local deer, the venison raw ham a popular delicacy shows for gourmets. Saltedly, smoked and matured develops at deep temperatures an incomparable aroma.
Smoked beef approx. 290 gr. - Hackerhof Lanz Bernhard
matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
