The Pustertaler Salamini Villgrater are produced of beef and pork in the physical white frost procedure, are mildly spiced, with light red wine taste and afterwards dried in home mountain air.
The salami Bengalino is made of very thin meat, coarse-grained
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Selected spices like rose paprika, sharp chillis and different herbs are sprinkled in the fine-grained beef, afterwards mixed and controlled with pork and other ingredients, matured slowly at low temperatures, results in an incomparably piquant but not too sharp taste mark. Very much appreciated for pizzas and snacks.
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.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Small but good. Many stories surround the creation of these little delicacies. In the Middle Ages, for example, it is said that innkeepers used to make particularly small sausages, which they could sell to their customers through the keyhole after the premises had officially closed. Even Goethe, the 'prince of poets', is said to have fallen in love with the delicate pork, salt, pepper and marjoram sausages, so much so that he had them sent by post to Weimar.
The South Tyrolean garlic sausage Villgrater is a hard smoked house sausage of beef and pork. Taste: light garlic mark