Coarse grained beef and pork with a mark pepper, otherwise mildly and agreeable is the house salami of Steiner. These mould-matured salami is matured for approx. 6 to 8 weeks in controlled climate rooms.
Pecorino cheese "Il Vessillo" approx. 550 gr. - Rocca Toscana Formaggi
>> dettaglio
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.
How can they be so tasty and fragrant? The secret lies in the artisanal preparation, the baking in the wafer mould and the addition of cheese, which with its aroma makes them delicious either on their own or as an accompaniment to... anything wine to beer and cold cuts to spreads.
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 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.
Garlic sausage - pork and beef, roughly ground, garlic, natural bowel, smoked. Vacuum-packed, weight approx. 350 gr.
