Taste / consistency: Mild cut-cheese, typical aroma
Punching: pea-shaping punching
Surface: natural bark
Colour: Pale yellow to Golden brown (according to season)
Ingredients: Pasteurised cow's milk (full-cream milk, skimmed milk), cultures, salt, rennet
Ripening period: Ideal ripening period approx. 6 weeks
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
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The hay milk gives the Fenum an unmistakeable mildly spicy aroma. The soft, smooth nevertheless cut-firm dough is passed through with pea punching.
The bitter liqueur Amaronna comes an ancient recipe inherited by the Bruccoleri family their ancestors. This Amaro is rich in digestive and balsamic properties.
matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
The resulting olive oil is green in colour with golden reflections and is characterised by a fresh, fruity, nutty and aromatically full flavour.
Ham approx. 290 gr.- Hackerhof Lanz Bernhard