Coppa stagionata ca. 800 gr. - Casa Modena
The cheese, which is soft in texture and contains small holes, takes its natural, balanced flavour the creamy high-altitude milk which conceals all the fascinating secrets of traditional cheese-making processes in this area.
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Pure pork salami of the Province of Parma, produced with lean chuck, medium ground in natural casing. Maturation 45 / 50 days.
A little milder spicy than the "Kaminwurze", epicures estimate above all the slightly sweetish taste.
"Land hunter" - Pork and beef, roughly ground, smoked. To 2 pairs vacuum-packed, weight approx. 200 gr.
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.
matured for 3 years in different wood barrels. A lively dressing, highly recommended for everyday use.
