Spicy, piquant mountain cheese of the Casearia Trentina, 7-9 months matured
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the pork misery (salmon), one of the noblest parts of the pig, made raw ham is boasted friendly and distinguishes itself by his spicy taste. The thin several months in the fresh air dried ham is a rarity of the special kind.
Square Speck approx. 300 gr. - Hackerhof Lanz Bernhard
Basic material for this culinary speciality is the imperial part of the pig. With the rosemary on the surface develops the incomparable taste.
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
His typically red colour and his refreshing taste make Sanbittèr an ideal component of cocktails.