Exclusively of beef made salami, a delicacy in the raw sausage. The careful production and the natural maturation lend a special mark to this product.
Ingredients: Beef 100%, salt, spices, spice essence, mustard, sweeteneres: dextrose, preservatives: E250, E252
Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi
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Al Finocchio: to the typical Veneto salami we have added fennel seeds. The result is a cured meat with ingredients and flavours typical of Italian charcuterie. A cured meat with a fresh and decisive taste, but at the same time delicate, with a full and aromatic aroma.
The fine stone mushroom liver pâté of the butcher's shop Villgrater, home-made liver pâté improved with stone mushrooms, ideally as an occasionally snack, ideally as a bread spread on any bread kinds.
The wild raspberries give this noble spirit the unique character with a real intensive note.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
