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.
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.
>> dettaglio
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.
Spicy salami approx. 190 gr. - Hackerhof Lanz Bernhard
A unique shape inspired by the Alpine Rose of the Dolomites: a small jewel of exquisite chocolate with a creamy heart waiting to be discovered...
An all-natural salame, without adding additives, antioxidants and gluten derivatives.
